Pairs well with Jamaican Stew Peas with Salted Pigtail
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Jamaican Stew Peas with Salted Pigtail
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A traditional Jamaican stew peas recipe featuring red beans, salted pigtail, coconut milk, and homemade flour dumplings, simmered slowly to develop rich, hearty flavors.
02:30:00 total
Serves 6
medium
Main Various
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Ingredients
- red beans - 2 cups (washed and soaked overnight)
- salted pigtail - 2 lbs (cut into pieces, precooked in boiling water for 35 minutes)
- onion - watch the video to see (chopped)
- scallion - watch the video to see (chopped)
- garlic - watch the video to see (large pieces, generous amount)
- fresh thyme - watch the video to see (sprigs)
- bay leaves - 2 leaves (a couple)
- scotch bonnet pepper - 1 pepper (whole, do not break unless you want more heat)
- fresh ground black pepper - watch the video to see (to taste)
- pimento berries (allspice) - watch the video to see (whole)
- smoked paprika - watch the video to see (optional, for smokiness)
- coconut milk - watch the video to see (can be 100% or 50/50 with water)
- coconut milk powder - 2 packages (optional, to enhance coconut flavor)
- water - watch the video to see (enough to cover beans and ingredients, plus extra for topping up)
- all-purpose flour - watch the video to see (for dumplings)
- water (for dumplings) - watch the video to see (to make dough)
- salt (for dumplings) - watch the video to see (a pinch)
- brown sugar (optional for dumplings) - watch the video to see (a small amount, optional)
- brown sugar (optional for stew) - 1 teaspoon (to balance flavors, optional)
Instructions
- Prepare red beans: Wash and soak red beans overnight in water covering about 3 inches above beans until plump.
- Prepare salted pigtail: Wash salted pigtail with lime juice and cool water, remove hairs if any. Boil in water covered for about 35 minutes to tenderize and reduce saltiness.
- Combine ingredients in pot: Add soaked red beans, precooked salted pigtail, chopped onion, scallion, garlic, fresh thyme, bay leaves, whole scotch bonnet pepper, fresh ground black pepper, pimento berries, and optional smoked paprika into a large pot.
- Add liquids: Pour in coconut milk (or a mix of coconut milk and water) and enough water to cover ingredients. Bring to a boil.
- Simmer stew: Reduce to a rolling boil and simmer for 2 to 2.5 hours, topping up with water as needed, until beans and pigtail are tender and flavors meld.
- Make flour dumplings: Mix all-purpose flour, water, a pinch of salt, and optional brown sugar to form a dough. Let rest for 10 minutes, then shape into small cigar-shaped dumplings called 'spinners'.
- Add dumplings and finish cooking: Remove thyme sprigs, bay leaves, and pimento berries from stew. Break scotch bonnet pepper if more heat is desired. Add dumplings to the pot, taste and adjust salt if needed. Simmer for another 15-20 minutes until dumplings are cooked and tender.
- Optional final touches: Add a teaspoon of brown sugar if desired to balance flavors. Let stew cool and thicken further; it tastes better the next day.
- Serve: Serve hot with rice or your preferred side.
