Jamaican Stew Peas

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Ingredients

• 2 cups dried kidney beans

• 6 cups water

• 1 can of coconut milk (or powder)

• 1 medium onion chopped

• 2 cloves garlic minced

• salt

• 1/2 teaspoon dried thyme or 1 sprig of fresh

• 1 medium carrot cut into coins

• 1 whole Scotch Bonnet pepper stem intact or 1/4 teaspoon cayenne pepper

• 1/4 teaspoon fresh ginger grated

• 1/4 teaspoon ground allspice or 6 berries

• 1 batch of dumplings/spinners

Dumplings/Spinners

• 1/2 cup all purpose flour

• 1/4 cup cold water

• salt

• 1/4 teaspoon

Instructions - Let’s Get Started

• For The Stew Peas

  • For dried beans - Sort and wash beans, and soak them in water (about 3 inches above the beans) overnight or for at least 8 hours. (Or use canned beans)

  • The following day, discard water and rinse beans, place them in a large saucepan with the 6 cups of water, and bring to a boil, lower heat to simmer until tender for about 1 hour.

  • Add coconut milk, carrots, onion, garlic, and continue simmering. Add spinners and thyme and other seasonings, simmer for another 30 minutes or until sauce is thick.

  • Discard pepper before serving.

  
  

  For The Dumplings

  • Place flour and salt in a bowl. Add water and mix to make a stiff dough. Pinch off small pieces of dough and roll into the palms of your hands to make long, thin dumplings. Drop them into the simmering stew.

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