Caribbean Stew Peas

Whenever I stew peas or cook the beans for Rice N Peas, some things are a MUST to flavour the pot! Just a quick How To Crush Garlic without a garlic crusher. In the Caribbean we are used to Making DO with the tools available.

You could use any type of beans:  Green Mung Beans; Black Eyed Beans; Cuban Black Beans; Red Beans; Pigeon Peas (AKA:  Gungo Peas), Lentils, Split Peas but not all are suitable for Rice n Peas dish.  So choose your beans wisely if you fancy a Rice n Peas Upgrade :)  Coconut Mung Bean Jerk Stew

Be Safe and cook up a beautiful Rainbow Here’s a quick recipe you could use for preparing your Stew Peas either to eat on its own or to create a beautiful Rice n Peas dish. Remember most Beans can be used as well as Pulses for Stew peas but for Rice n Peas, only Beans are generally used – except when you are using Pigeon Peas :)

INGREDIENTS for Stew Peas:

2 Cups of Dried Red Beans

1 Tin of Coconut Milk

4 cloves of garlic

1 bonnet pepper

1 small shallot onion finely chopped or grated

1 Tbsp. Paprika

2 Tbsp. oil

1 Tbsp. salt or season to taste

4 Sprigs of Thyme

PREPARATION of the Cusine:

Day 1

1.Leave the Dried Red Beans to soak in 6 Cups of water overnight.

Day 2

1.  Boil the Red Beans until tender. Keep adding water, do not let it boil dry! Remove white frothy gunge on top. All the bad stuff is being released from the bean as it is cooked. This may take anything from 40 mins to 1 hour depending on the pot you use.

2.  In a separate Casserole dish, heat oil and sauté the onions, crushed cloves of garlic and paprika (for Chilli Con Carne, add your meat free mince now)

3.  Add cooked red beans with salt to taste. Add coconut milk and simmer for 5 mins. 5. Allow to cook until tender.

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