Recipe Name Stew Peas Submitted by venupatri Recipe Description Jannaican Quantity 0 Quantity Unit Prep Time (minutes) 30 Cook Time (minutes) 30 Ready In (minutes) 60

Ingredients Amount 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.