Jamaican Stew Peas

• servings: 12 servings
• active time: 10 minutes
• total time: 1 hour 40 minutes

Ingredients

2 cups dried kidney beans

6 cups water

1 (14-ounce) can of coconut milk

1 medium onion (chopped)

2 teaspoons garlic paste

1 1/2 – 2 teaspoons salt (or to taste)

1/2 teaspoon dried thyme (or 1 sprig of fresh thyme)

1 medium carrot (cut into coins)

1/4 teaspoon cayenne pepper (or to taste)

1/4 teaspoon ginger paste

1/4 teaspoon ground allspice (or 6 berries)

1 batch of dumplings/spinners

Directions

For the Stew Peas:

Sort and wash beans, soak them in water (about 3 inches above the beans) overnight or for at least 8 hours.

The following day, discard the water and rinse the beans. Place them in a large saucepan with the 6 cups of water and bring to a boil. Lower the heat and simmer until tender for about 1 hour.

Add coconut milk, carrots, onion, garlic paste, and continue simmering. Add thyme, cayenne pepper, ginger paste, and allspice (or allspice berries). Simmer for another 30 minutes or until the sauce is thick. Discard the whole pepper before serving.

Serve with the dumplings, brown ric,e and a salad!

Nutrition

• Calories: 132 kcal
• Total Fat: 1 g
• Saturated Fat: 1 g
• Unsaturated Fat: 0.3 g
• Sodium: 111 mg
• Total Carbohydrate: 24 g
• Dietary Fiber: 6 g
• Total Sugars: 1 g
• Protein: 8 g