Stewed Peas

Von CaribbeanPot · 480 Min.

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Zubereitung

1. Put the ham bone and soaked, drained kidney beans into a deep pot.
2. Add the onion, bay leaf, scallions, thyme, garlic and pimento berries.
3. Add the black pepper, salt, carrot, whole scotch bonnet pepper, coconut milk and 5 cups of the water.
4. Bring to a boil, then lower to a gentle simmer with the lid slightly ajar for about 2 hours, stirring now and then, until the beans are tender and starting to break down. Add more water as needed and stir in the brown sugar.
5. Mix the flour, salt, brown sugar and water into a soft dough. Cover with a damp paper towel and rest for 10 minutes.
6. Add the dumplings to the pot with more water if needed (add at least another cup, as it thickens further). Cook 20–30 minutes more. Remove the scotch bonnet now if you want less heat, or break it to release more heat.
7. Taste and adjust the salt, remembering the stew thickens as it cools.
8. Turn off the heat, remove the bay leaf, thyme sprigs and pimento berries, and serve warm.

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KnoblauchZwiebelFrühlingszwiebelKarotteBrauner ZuckerKokosmilchKochschinkenKidneybohne