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Recipes - Stew Peas

Recipe Name

Stew Peas

Submitted by

venupatri

Recipe Description

Jannaican

Quantity	0	Quantity Unit		Servings
Prep Time (minutes)	30	Cook Time (minutes)	30	Ready In (minutes)	60

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Ingredients
Amt.	Measure	Ingredient



1	pound	beef stew meat, cut into 1 inch cubes
1	cup	Kidney Beans
1	tablespoon	butter
1	small	Onion, chopped
2	tablespoon	Peppers, sweet, green chopped
1/2	medium (approx 2-3/4\" long, 2-1/2\" dia)	Peppers, sweet, red, raw, chopped
1 1/2	teaspoon	red peppers (hot), crushed
2	small (3\" long)	green onions, sliced
1	tablespoon	thyme fresh
1/2	teaspoon	black pepper
1	teaspoon	Pimento

Steps

Sequence	Step

1	Night Before: Rinse red beans in cold water and soak in 3 to 4 cups cold overnight. Rinse 2 salted pig tails and soak (not in ingredient list) in about 6 cups of cold water overnight. Next Day: Drain water from pig tails; place in pot and cover with fresh cold water. Bring to a boil; boil for 3 to 5 minutes; drain water. Add 6 cups cold water and bring to a boil; lower heat and cook about 1/2 hour. Add red beans (including the water they were soaked in) and stewing beef to pot. Cover pot and cook meat and beans on a low boil until very tender, about 1 hour (keep the liquid level the same by adding boiling water to pot as liquid evaporates). In a frying pan, melt margarine (or butter) using medium heat; saute onion, scallion (white part only, chopped), and red and green bell pepper until onion is transparent, about 3 minutes. Add the sauteed ingredients to pot on low boil along with remaining scallion (unchopped), sprigs of thyme, pimento (if using) and black pepper; remove scotch bonnet pepper after a few minute, or to taste. Make small spindle-shape dumplings (called spinners) and add to the pot; simmer stirring often until stew thickens and dumplings are cooked. Remove large pieces of scallion, sprigs of thyme and pimento. Serve over steamed white rice with fried plantain.

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