Name: Jamaican Stew Peas
Prep time: 15 min
Cook time: 3 h 5 min
Total time: 3 h 20 min
Yield: 8
Cuisine: Caribbean
Ingredients: 14 ounces (393g) dried red kidney beans (about 2 cups); 8 ounces (227g) cured salt beef (see notes), cut into 1-inch pieces; 1 pound (454g) boneless beef chuck, cut into 1-inch pieces; 8 ounces to 1 pound salted pig tail (227 to 454g), cut into 1-inch pieces; 3 medium cloves garlic, peeled; 1 (13.5-ounce) can coconut milk; 6 allspice berries; 3 sprigs fresh thyme; 2 scallions, root ends trimmed; 1 whole Scotch bonnet pepper; Kosher salt; Freshly ground black pepper; 1 1/2 cups all-purpose flour (6.75 ounces; 191g); Kosher salt; Cooked white rice for serving; Sliced avocado for serving; Fried ripe plantain for serving; Pickled cucumbers for serving

Jamaican Stew Peas

This thick and hearty stew of red kidney beans, coconut milk, aromatics, meats, and doughy dumplings makes for an ideal comfort food.

3 hr 20 min total 15 min prep 3 hr 5 min cook 8 759 cal

Instructions

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1 For the Stew Peas: Place beans in a large bowl and cover by 3 inches with cold water. Cover and set aside overnight. In a separate large bowl, add salt beef and pig tail and cover with cold water. Cover and refrigerate for at least 3 hours or up to 12 hours. Drain beans, discarding any debris or shriveled beans. Drain and rinse the salt beef and pig tail.
2 In a large Dutch oven, combine drained beans, drained salt beef and pig tail, beef chuck, and garlic. Cover with cold water (8 to 10 cups) and bring to a boil over high heat. Reduce heat to medium-low and simmer uncovered (adjusting heat as needed to maintain simmer), until peas are tender, 1 1/2 to 2 hours, stirring occasionally.
3 Add coconut milk, allspice, thyme sprigs, scallions, and whole Scotch bonnet and continue to simmer for 30 minutes before adding spinners.
4 For the Spinners and to Serve: Meanwhile, in small bowl, whisk together flour and a large pinch of salt. Add 1/2 cup (118ml) cold water and knead until a sticky dough ball forms. Cover and let rest 15 minutes.
5 Tear off small pieces of dough and roll them into cigarette-sized strips. Stir into stew, season with salt to taste, and let simmer until the stew thickens and spinners are cooked through, 15 to 30 minutes. Remove allspice berries, thyme sprigs, scallions, and Scotch Bonnet pepper.
6 Serve over white rice with sliced avocado, fried ripe plantain, and pickled cucumber on the side.