Jamaican Stew Peas
Photo by Noel Cunningham
Issue 2, 2017 JamaicanEats magazine
- 1 lb. red kidney beans
- 1/2 lb. salted beef
- 1 lb. meat — pig’s tail, salted beef, oxtail, ham hocks
- 1 onion, finely chopped
- 2 stalks escallion, chopped
- 2 cloves garlic, finely chopped
- 2 green peppers, deseeded, finely sliced
- 2 sprigs fresh thyme or 1/2 dried thyme
- 2 bay leaves
- 1 whole Scotch bonnet pepper
- 3 pints (6 cups) chicken stock
- 4 ozs. creamed coconut
- Spinners (dumpling...recipe below)
- Salt and pepper
- Cover the beans in cold water and soak overnight. Drain and rinse.
- In a medium pot, boil and drain the salted beef twice.
- Sautee the onion, escallion, garlic, green pepper, thyme and bay leaves in a large pot over a moderate heat for about 5 mins. until soft. Add the cooked kidney beans, meat, Scotch bonnet pepper, stock and creamed coconut. Stir well to combine the ingredients.
- Bring to a boil. Cover and simmer over a low heat for about 2 hours, stirring occasionally until the beans are soft and tender. (Be careful not to split the Scotch bonnet as the seeds are extremely hot.)
- About 15 mins. before the stew is ready, gently drop the spinners into the pot. (Add more water or coconut milk if it’s too thick.)
- Add salt and pepper to taste.
Serve hot over fluffy white rice.
- 1 cup flour
- 1/2 tsp salt
- Enough water to form a dough
- While the stew is simmering, make the spinners by combining water, flour and salt to make a dough.
- Knead for about a minute.
- Roll pieces of the dough between your palms into 1-inch long sausage shape.
- Set aside
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