Ingredients with Measurements:
- 1 pound dried kidney beans
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon ground allspice
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 2 cups vegetable broth
- 1 can (14.5 ounces) diced tomatoes
- 1 tablespoon brown sugar
- 1 tablespoon apple cider vinegar
- 1 scotch bonnet pepper (optional)
- 1/4 cup chopped fresh cilantro
Special equipment needed:
- Large pot or Dutch oven with lid
Step-by-step instructions:
1. Rinse the kidney beans and soak them in water overnight. Drain and rinse the beans before cooking.
2. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
3. Add the minced garlic, dried thyme, ground allspice, smoked paprika, salt, black pepper, and cayenne pepper. Cook for 1-2 minutes, stirring constantly.
4. Add the soaked kidney beans, vegetable broth, diced tomatoes, brown sugar, and apple cider vinegar. Stir to combine.
5. If using a scotch bonnet pepper, add it whole to the pot. Bring the mixture to a boil, then reduce the heat to low and cover with a lid.
6. Simmer the stewed peas for 1 1/2 to 2 hours, stirring occasionally, until the beans are tender and the liquid has thickened. If the liquid evaporates too quickly, add more vegetable broth or water as needed.
7. Remove the scotch bonnet pepper and discard. Stir in the chopped cilantro.
8. Serve the Caribbean stewed peas hot, garnished with additional cilantro if desired.
- Time:
Preparation time: 10 minutes (plus overnight soaking time for the beans)
- Cooking time: 1 1/2 to 2 hours
Temperature:
- Stovetop cooking over low heat
Serving size:
- Makes 6-8 servings
Nutritional information:
- Calories: 262
- Fat: 2g
- Carbohydrates: 49g
- Fiber: 14g
- Protein: 15g
Substitutions for ingredients:
- Kidney beans can be substituted with black beans or pinto beans.
- Vegetable broth can be substituted with chicken or beef broth.
- Scotch bonnet pepper can be substituted with habanero pepper or jalapeño pepper.
Variations:
- Add diced sweet potato or butternut squash to the stewed peas for extra flavor and nutrition.
- Use coconut milk instead of vegetable broth for a creamier texture.
- Add cooked chicken, beef, or shrimp to the stewed peas for a heartier meal.
Tips and tricks:
- Soaking the beans overnight helps to reduce cooking time and improve texture.
- If you don't have time to soak the beans overnight, you can use the quick soak method: bring the beans and water to a boil, then remove from heat and let sit for 1 hour before draining and rinsing.
- For a milder flavor, remove the seeds and membranes from the scotch bonnet pepper before adding it to the pot.
- Leftover stewed peas can be frozen for up to 3 months.
Storage instructions:
- Store leftover stewed peas in an airtight container in the refrigerator for up to 5 days.
Reheating instructions:
- Reheat stewed peas in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve Caribbean stewed peas in a bowl with a side of rice and plantains.
- Garnish with fresh cilantro or sliced scallions.
Garnishes:
- Fresh cilantro
- Sliced scallions
Pairings:
- Rice
- Plantains
- Cornbread
Suggested side dishes:
- Fried plantains
- Coleslaw
- Grilled vegetables
Troubleshooting advice:
- If the stewed peas are too thick, add more vegetable broth or water to thin out the liquid.
- If the stewed peas are too thin, simmer uncovered for a few more minutes to thicken the liquid.
Food safety advice:
- Make sure to soak the beans overnight and cook them thoroughly to avoid digestive issues.
- Discard the scotch bonnet pepper before serving to avoid accidental ingestion.
Food history:
- Stewed peas is a traditional Caribbean dish that originated in Jamaica. It is often served as a side dish with rice and meat.
Flavor profiles:
- Spicy, smoky, savory, and slightly sweet.
Serving suggestions:
- Serve Caribbean stewed peas as a side dish or main course.
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Region: Caribbean