1/2 each hot chili pepper, Habanero (Scotch Bonnet)
2 tablespoons olive oil
4 cloves garlic, minced
1 whole onion, chopped
1 bell pepper, seeded, chopped
1 1/2 pounds conch, white, cleaned, ground
2 whole bay leaves
1 tablespoon chili powder
1/2 teaspoon pimento, whole berries
2 teaspoons cumin, ground
2 teaspoons oregano, dried
1 cup beer
1/2 cup tomato puree
2 whole tomatoes, peeled, seeded, diced
1 tablespoon Worcestershire sauce
1 teaspoon hot pepper sauce
1/2 cup kidney beans, small or Caribbean red peas
1 tablespoon lime juice
1/4 cup scallions, chopped
Salt and pepper to taste

Soak and cook beans with lime juice. Do not use seasonings. Reserve two cups cooking liquid. Chop habanero pepper. In kettle, heat olive oil and sauté peppers, onions, and garlic until translucent. Add conch and all spices, cook for 1-2 minutes over high heat. Add beer, Worcestershire sauce, tomato puree, hot sauce, tomatoes, and bean liquid. Simmer, partially covered, for 30 minutes. Add beans and cook for 20 more minutes or until conch is tender and most of the liquid absorbed. Season to taste and sprinkle with scallions before service. Serve with corn bread.