Red Beans, Meat, Spinners in Coconut Broth
Season beef with salt and pepper. Sear in an oven-safe Dutch oven over medium heat until browned.
Add onions, green onions, garlic, thyme, bay leaf, paprika, and allspice. Saute for 3-5 minutes.
Pour in coconut milk, broth, and beans. Bring to a boil, then simmer for 40 minutes (or more, based on meat choice).
While stew simmers, mix water, flour, and garlic salt for spinners. Knead into a soft dough. Divide into 10-14 pieces.
Shape dough pieces into logs, like sausages. Drop dumplings into the pot 15 minutes before stew is done. Add water or coconut milk if needed.