Stew Peas is a traditional Jamaican recipe for a classic stew of beef and salt beef with red kidney beans in a coconut milk and chilli sauce. The full recipe is presented here and I hope you enjoy this classic Jamaican version of: Stew Peas.
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Ingredients:
220g dried red peas (red kidney beans)
225g salt beef
450g stewing beef
pig's tail (optional)
1 Scotch bonnet chilli
2 spring onions
3 sprigs thyme
500ml coconut milk
6 pimento seeds (allspice berries)
3 garlic cloves
salt and freshly-ground black pepper, to taste spinners
3 tbsp plain flour
Method:
Wash the red kidney beans, place in a large bowl, cover with water and set aside to soak over night. The following day, drain the beans and set aside. Add the salt beef to a medium pan, cover with water and bring to a boil. Drain the beef, return to the pan, add more water then bring to a boil again and drain once more.
Combine the red peas, meat and garlic in a large pan. Cover with water and bring to a boil. Continue boiling until the beans are tender (about 90 minutes). At this point add the coconut milk and seasonings. Return to a simmer and cook for about 40 minutes. Now add the spinners and cook for a further 20 minutes.
Adjust the seasonings to taste and thicken the stock by stirring in 3 tbsp flour mixed to a smooth slurry with 60ml water. Return to a boil and continue cooking until the mixture thickens. Serve hot with rice.
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