stew peas

Stew peas and Rice is one of Jamaica’s favorite comfort foods. My family loves it, but because I usually have to prep some ingredients overnight it’s not what I would call a quick-fix dinner. I have created a Quick Stew Peas recipe that tastes so good you won’t remember it was only made in an hour. I used salted pig’s tail (I know pretty yucky but it's so delicious) and use canned instead of dry kidney beans only because the beans need to soak in water overnight. To begin I first melted butter in my large saucepan. I cut up onions, scallions, and bell pepper then sauteed them for three minutes. Next I added fresh thyme and pig's tail to the pot. Then I added three cups of water and allowed it time to begin boiling. After about seven minutes I added my kidney beans and turned the fire to medium. While this was cooking I worked on my spinners also known as dumplings. I added flour and water to another bowl and began kneading the flour until it was thick enough. Once it was thick I took a few pieces and began rolling them to look like little fingers. I added them to the pot and they began to harden these spinners helps to thicken the gravy. Ten minutes later I lowered my fire and let my stew peas simmer for twenty minutes and this was my finished product. To make my rice I had a lazy moment so I decided to use my rice cooker.