Jamaican Stew Peas with Spinners | America's Test Kitchen

Ingredients

• 1 pound (about 2 cups) dried small red beans, picked over and rinsed
• 6 cups plus 3 tablespoons water, divided
• 4 sprigs fresh thyme, plus 1 tablespoon chopped
• 1 Scotch bonnet chile, pierced once with tip of paring knife
• 1 bay leaf
• 1 teaspoon whole allspice berries
• 1 tablespoon unrefined coconut oil
• 1 onion, chopped
• 1 green bell pepper, stemmed, seeded, and chopped
• 1 large celery rib, chopped (¾ cup)
• 3 tablespoons minced garlic
• 2 teaspoons garlic powder
• 1¼ teaspoons table salt, divided
• ½ teaspoon pepper
• 2 (12-ounce) smoked ham hock
• 2 cups chicken broth
• 1 (14-ounce) can coconut milk
• ½ cup all-purpose flour
• 6 scallions, chopped