Add the red peas to a pressure cooker with four cups of boiling water, the pimento, garlic and ¼ tsp of salt and pressure the peas for 15-20 minutes. (If you soak the beans you won't have to pressure it for this long.)
Turn off the heat and let the pressure cooker cool before removing the lib.
Place to beans back on the stove on medium heat. Add the coconut milk, thyme, onion, scallion, carrot, pumpkin, yam and dumplings. If the liquid in the pot doesn't cover the food, add more water until the food is cover.
Add the salt to salt. Add the whole scotch bonnet pepper, cover and bring to a boil.
Reduce the heat and let the pot cook for about 30 minutes or until all the food in the pot is fully cooked.
Remove the scotch bonnet pepper before serving.