Stew Peas Recipe

Soak beans

Rinse the dried kidney beans, remove any debris. Place beans in a bowl and cover with 6 cups cold water. Soak at least 6–8 hours or overnight. Drain and rinse before cooking.

Prepare coconut milk (if using fresh)

If using fresh coconut, combine scraped coconut with 1.5 cups hot water in a blender, pulse, then strain through a fine sieve or muslin to extract thick coconut milk. Reserve. If using canned coconut milk, shake can and measure 1.5 cups.

In a large heavy pot (Dutch oven), heat 1 tablespoon vegetable oil over medium-high heat. Pat the stewing beef (and pigtail if using) dry and brown in batches about 3–4 minutes per side to develop color. Remove browned meat and set aside. If using salted beef, rinse well and simmer separately briefly to remove excess salt before adding; adjust salt later.

If using tripe, add it to the pot after browning beef and sauté for 2–3 minutes to warm through. (Tripe can be blanched separately for 10 minutes if very tough.)

Return drained beans to the pot. Add the browned meats, chopped onion, smashed garlic, chopped scallions, thyme sprigs, crushed pimento berries, and whole scotch bonnet pepper (leave whole for heat control). Pour in 4 cups water and the 1.5 cups coconut milk. Stir gently to combine.

Bring to a gentle boil, then reduce heat to low, cover slightly ajar, and simmer gently for 1 to 1 1/2 hours, stirring occasionally and skimming any foam. Check beans for tenderness—cooking time varies with age of beans. Add more water (½ cup at a time) if the pot gets too dry; the stew should be saucy but not thin.

After beans begin to soften (about 45–60 minutes), taste and season with 1 1/2 teaspoons salt, 1/2 teaspoon black pepper, and 1 teaspoon browning sauce if using. Adjust later to taste.

When beans are nearly tender, add the yam, sweet potatoes, and pumpkin. Stir gently, recover, and continue simmering 20–30 minutes until vegetables are cooked through and the stew is slightly thickened. Check tenderness with a fork.

If the stew becomes too thick, add small amounts of hot water or coconut milk to reach desired consistency. If too thin, simmer uncovered for a few minutes to reduce.

About 5 minutes before serving, remove and discard thyme stems and pimento berries (or leave whole for presentation if preferred). Keep the scotch bonnet whole if you want subtler heat; remove before serving if not. Taste and adjust salt and pepper as needed.

Ladle stew peas into bowls, making sure each serving gets beans, meat, and chunks of yam and sweet potato. Garnish with additional chopped scallion if desired. Serve hot with rice, breadfruit, fried dumplings, or plain dumplings.