Stew Peas And Rice Recipes

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JAMAICAN RICE AND PEAS



Jamaican Rice and Peas image

This quick one-pot version of Jamaican rice and peas opts for kidney beans, with a kick from Scotch bonnet peppers and red pepper flakes.

Provided by In the Kitchen with Iesha

Categories     World Cuisine Recipes     Latin American     Caribbean

Time 40m

Yield 8

Number Of Ingredients 15

2 cups uncooked jasmine rice
1 tablespoon olive oil
3 cloves garlic, minced
3 green onions, chopped
3 sprigs fresh thyme leaves
1 (28 ounce) can kidney beans, drained
2 cups chicken stock
1 (14 ounce) can coconut milk
1 Scotch bonnet pepper, stemmed
1 tablespoon salt
1 teaspoon brown sugar
1 teaspoon ground black pepper
1 teaspoon red pepper flakes
½ teaspoon ground allspice
½ teaspoon cayenne pepper

Steps:

  • Rinse rice in a fine strainer.
  • Heat oil in a large 5-quart saucepan over medium heat. Add garlic, green onions, and thyme; cook until wilted, about 2 minutes. Add the rice, kidney beans, stock, coconut milk, Scotch bonnet pepper, salt, sugar, black pepper, red pepper flakes, allspice, and cayenne pepper.
  • Bring to a boil, uncovered. Reduce heat to low and cover. Simmer until rice is tender and liquid has evaporated, about 20 minutes.

Nutrition Facts : Calories 391.1 calories, Carbohydrate 60.1 g, Cholesterol 1.5 mg, Fat 13 g, Fiber 9.3 g, Protein 10.7 g, SaturatedFat 9.6 g, Sodium 1385.8 mg, Sugar 1.1 g

STEW PEAS AND RICE



Stew Peas and Rice image

This a finger licking recipe from the wonderful island of Jamaica. Learnt it from my mom and grandma and the taste is exceptional and will leave you wanting more. The scotch bonnet pepper adds a wonderful taste to this recipe so it may not be as inviting to children. However, if you wish you don't have to include the the hot pepper.

Provided by Superwomenblack

Categories     Stew

Time 35m

Yield 4 serving(s)

Number Of Ingredients 12

4 cups water
1 can coconut milk
1 1/2 cups red peas
250 g fresh beef
250 g pigs tail
2 cloves garlic
15 g fresh ginger
2 stalks scallions
2 sprigs thyme
1 whole scotch bonnet pepper
1/2 cup all-purpose flour
4 -6 tablespoons water

Steps:

  • Spinners Method (These are little dumplings added when everything is close to finished): Combine the flour and water and knead until a firm dough is formed Take small pieces and roll to desired length.
  • For the Stew Peas: Put water, coconut milk, red peas, fresh beef, pigs tail, garlic and giner in a pressure cooker and pressure for 20 minutes.
  • Leave the pressure cooker to cool, then open.
  • Add spinners, escallion, thyme and pepper to the pot and leave to Simmer for 5 minutes.
  • To serve: Serve with fluffy rice.

STEW PEAS AND RICE



Stew Peas and Rice image

Make and share this Stew Peas and Rice recipe from Food.com.

Provided by byZula

Categories     Stew

Time 11h

Yield 4-6 serving(s)

Number Of Ingredients 9

1 lb red kidney beans
1 lb stewing beef
1/4 lb salt beef
1/2 lb flour
2 tablespoons salt
2 stalks scallions
2 sprigs thyme
2 ounces cooking oil
3 pints water

Steps:

  • Soak the Salt Beef overnight (included in prep time), this will stop the stew from tasting too salty.
  • Wash Red Kidney Beans and remove discolored beans or foreign matter. In a 2-quart stock pot, add beef products and beans.
  • Cook beans and beef until they are soft (this will take some time; add water as needed).
  • While the other ingredients are cooking, you will have to make the little dumplings called spinners.
  • Put flour in a large bowl and add a little water. Knead flour into dough, adding water as necessary, like you're making bread.
  • Pinch dough into small pieces, about 2" in diameter. Place pieces of dough into bowl and let sit for awhile.
  • In the meantime, check on the beans in the pot to see if they are soft. If they are, reduce the fire to medium.
  • With your palms facing each other, roll a piece of dough between them until the dough looks like a big piece of spaghetti.
  • Then form the dough so that the middle is wide and the top and bottom are small. This is a spinner. The length of the spinner (dough) should be no more that 4" though. Repeat this process for all the pieces.
  • Add all the spinners to the pot of stew and cover the pot. Let the spinners cook for about 5 minutes.
  • Add scallions, thyme, black pepper, and cooking oil. Cook for 3 minutes then taste the stew.
  • If it taste the way you like it...Mix a solution of flour and water to thicken the stew, then let it simmer for about 10 minutes.
  • This is usually served with white rice.

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