Jamaican Stew Peas

Ingredients

• 300g salted pigtail, cut into pieces
• 2 cups dried red kidney beans, soaked overnight
• 1 onion, chopped
• 4 spring onions, chopped
• 3 cloves garlic, minced
• 4 sprigs fresh thyme
• 2 bay leaves
• 1 whole scotch bonnet pepper
• 1/2 tsp ground allspice
• 400ml coconut milk
• 500g beef stewing meat, cubed
• 1 1/2 cups all-purpose flour, for the spinners
• 1/2 tsp salt, for the spinners
• 1 tsp brown sugar, for the spinners
• 150ml water, for the spinners
• Salt and black pepper, to taste

Before you cook

• Soak the dried kidney beans in plenty of water overnight, then drain.
• Boil the salted pigtail in fresh water for 35 minutes to soften and reduce its saltiness, then drain.

Steps

1. Place the soaked kidney beans in a large pot and cover with fresh water by 5cm.
2. Bring the beans to a boil, then reduce to a simmer and cook for 45 minutes until starting to soften.
3. Add the boiled pigtail and cubed beef to the pot.
4. Add the onion, spring onions, garlic, thyme, bay leaves, whole scotch bonnet and allspice.
5. Cover and simmer for 1 hour until the beans and meat are tender, topping up with water if the pot looks dry.
6. Mix the flour, salt and brown sugar for the spinners in a bowl.
7. Add the water gradually and knead into a smooth, firm dough.
8. Pinch off small pieces of the dough and roll each one between your palms into a thin log about 6cm long.
9. Stir the coconut milk into the pot.
10. Simmer for 15 minutes, stirring occasionally, until the stew thickens and turns a rich reddish-brown.
11. Drop the rolled spinners into the simmering stew.
12. Cook for a further 20 minutes, stirring gently, until the spinners are cooked through and the stew has thickened further.
13. Remove the whole scotch bonnet and bay leaves before serving.
14. Season with salt and black pepper to taste and serve hot.