JAMAICAN STEW PEAS
4 to 6 servings
You may also use two 15-ounce cans kidney or red beans instead of dried beans. If using canned beans, start the recipe at the meat-browning step. For a vegetarian dish that showcases many of the same flavors, see Jamaican Rice and Peas.
Add to a pot along with 8 cups water:
- 1½ cups dried small red beans, or kidney or pinto beans, rinsed and picked over
Bring to a boil, then reduce the heat, cover, and simmer until the beans are tender, 1 to 1 ½ hours. Drain, reserving 4 cups of the bean cooking liquid.
Heat in a large saucepan over medium heat:
- 1 tablespoon vegetable oil
Add, in batches if necessary, and brown on all sides:
- 1 pound boneless pork shoulder, cut into 1-inch cubes
Add and cook, stirring, until softened, about 5 minutes:
- 1 large onion, chopped
- 3 garlic cloves, smashed
- 1 teaspoon salt
Add the cooked beans and the reserved cooking liquid (or, if using canned beans, 4 cups water) along with:
- 1 medium sweet potato, peeled and cubed
- One 13½-ounce can coconut milk
- 1 Scotch bonnet or habanero pepper, minced
- 3 sprigs thyme
- ½ teaspoon black pepper
- ¼ teaspoon ground allspice
Reduce the heat and simmer, uncovered, until the pork is tender and the stew is thick, about 1 ½ hours. Serve with:
- Cooked white rice
- Chopped cilantro