Ingredients with Measurements:
- 1 pound dried red kidney beans
- 1 can coconut milk
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 sprigs fresh thyme
- 1 scotch bonnet pepper
- 1 tablespoon vegetable oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon allspice
- 4 cups water
Special equipment needed:
- Large pot
- Wooden spoon
- Can opener
Step-by-step instructions:
1. Rinse the dried red kidney beans and soak them in water overnight.
2. Drain the soaked beans and add them to a large pot with 4 cups of water.
3. Add the chopped onion, minced garlic, thyme, scotch bonnet pepper, vegetable oil, salt, black pepper, and allspice to the pot.
4. Bring the pot to a boil, then reduce the heat to low and let it simmer for 2-3 hours, or until the beans are tender.
5. Add the can of coconut milk to the pot and stir well.
6. Let the stew simmer for another 30 minutes, or until the sauce has thickened.
7. Remove the thyme sprigs and scotch bonnet pepper before serving.
- Time:
Preparation time: 10 minutes (plus overnight soaking)
- Cooking time: 3 hours 30 minutes
Temperature:
- Simmer on low heat
Serving size:
- 6 servings
Nutritional information:
- Calories: 320
- Fat: 14g
- Carbohydrates: 39g
- Protein: 14g
- Fiber: 12g
Substitutions for ingredients:
- Red kidney beans can be substituted with black beans or pinto beans.
- Scotch bonnet pepper can be substituted with habanero pepper or jalapeno pepper.
Variations:
- Add diced carrots and potatoes to the stew for a heartier meal.
- Use chicken or beef broth instead of water for added flavor.
- Add cooked chicken or beef to the stew for a meatier version.
Tips and tricks:
- Soaking the beans overnight will help them cook faster and more evenly.
- Stir the stew occasionally to prevent it from sticking to the bottom of the pot.
- Adjust the amount of scotch bonnet pepper to your desired level of spiciness.
Storage instructions:
- Store leftover stew in an airtight container in the refrigerator for up to 5 days.
Reheating instructions:
- Reheat the stew in a pot on the stove over medium heat until heated through.
Presentation ideas:
- Serve the stew in a bowl with a side of rice or bread.
Garnishes:
- Garnish the stew with chopped fresh cilantro or parsley.
Pairings:
- Serve the stew with a side of fried plantains or sweet potatoes.
Suggested side dishes:
- Rice
- Bread
- Fried plantains
- Sweet potatoes
Troubleshooting advice:
- If the stew is too thick, add more water or broth to thin it out.
- If the stew is too thin, let it simmer for a longer period of time to thicken the sauce.
Food safety advice:
- Make sure the beans are fully cooked before consuming to avoid food poisoning.
Food history:
- Jamaican stewed peas is a traditional dish in Jamaica that is often served on Sundays.
Flavor profiles:
- Spicy, savory, and creamy.
Serving suggestions:
- Serve the stew as a main dish for lunch or dinner.
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Region: Jamaican