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Kidney Beans Recipe: Jamaican Stew Peas With Pigtail

Updated on April 28, 2017
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Carolee is a passionate writer with a love for learning and teaching. She is a published author, poet, blogger, and content creator.

I love sharing my favourite Jamaican recipes not only because I know you will love them too but because I keep seeing crap being passed off as Jamaican recipes on the internet. Sometimes it makes me so mad that someone would make up these recipes, not knowing the real thing, and just figure that people will believe them.

I have seen so many crappy Jamaican recipes that I just want to scream, and these people are making money by robbing you of the real deal. If you don't believe me, make my dishes and try some of theirs and see whose dishes come out better.

Enough about that. I love Jamaican stewed peas, and so does my partner. I try to make it every week but sometimes I can't because I really should not be having pig's tail.

Pig's tail is salted and cured, and it is just that: the tail of the pig! The pigs tail have to be par-boiled before it can be cooked in order to remove some of the salt. See full instructions and happy cooking!

Sorry about the lack of photos, I have trouble uploading them. Will add the photos as soon as I figure out what's wrong. There is a step-by-step video I made for you to watch if something seems confusing.

5 stars from 2 ratings of Stew Peas

Cook Time includes prep time

  • Cook time: 3 hours
  • Ready in: 3 hours
  • Yields: 4-6 people depending on your appetite!

Ingredients

  • ½ lb dried red kidney beans
  • ¾ lb cured/salted pig's tail
  • 2 cups rich coconut milk
  • 1 scotch bonnet pepper
  • ½ teaspoon pimento seed, (allspice)
  • 6 garlic cloves, smashed
  • 1 bunch fresh or dried thyme, OR 2 tbsps dried thyme leaves
  • 2-3 stalks scallion
  • ½ teaspoon ground black pepper
  • 1 tablespoon w/w flour flattened
  • 1/2 cup flour, for tiny dumplings
  • Water

Instructions

  1. Search dried beans for any foreign objects then rinse a few times.
  2. Put beans to cook on medium fire with thee cups water, pimento seed and garlic.
  3. When water is bubbling add two cups water. In a separate pot put 4 cups of water to boil.
  4. In the meantime joint your pig's tail. Rinse once under running water.
  5. When the second pot boils add the pig's tail. Turn flames off and cover until ready to use.
  6. When the peas is tender, add pigs tail and 2-3 cups water. Cover an d let cook.
  7. When pig's tail is tender add the coconut milk and one cup water. Cover and let simmer.
  8. In the meantime make the dough with the plain flour by adding 1 tablespoon of water a time until the dough forms. Do not add salt.
  9. Pinch off a dime size piece of the dough and roll between the palms to form a snake, add it to the stew peas. Keep making and adding the snake-like dumplings until the dough is used up.
  10. Add thyme, pepper, scallion and black pepper. Stir and cover. Let simmer until the liquid had started to evaporate.
  11. Check your stew peas for taste and add your own flavor which is totally optional as the coconut and pig's tail will have given it a nice flavor already.
  12. Mix the whole wheat flour in about 4-5 tablespoons of water and stir into stew peas.
  13. Turn flames down to low, cover and let simmer until your consistency is achieved.

More Info on Stewed or Stew Peas

Variations

Stewed peas has only a few variations and here they are:

  • Substitute 1 tablespoon butter for coconut milk.
  • Use cured/salted/corned beef with the pig's tail.
  • Use corned pork instead of pig's tail.
  • If you are not a pork eater try chicken feet or chicken.
  • For vegetarians, use veggie chunks or tofu.
  • Black beans make wonderful stewed peas as well.

What to Serve It With

Stewed peas can be eaten with any starch but the popular choice is rice. Rice, whether white, parboiled or brown, gives it balance. Nothing compares to stew peas and rice.

Comments

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    • Cardisa profile image
      Author

      Carolee Samuda 5 years ago from Jamaica

      Hi Genna, thank you so much, you really paid me a wonderful compliment. Have a great evening.

    • Genna East profile image

      Genna East 5 years ago from Massachusetts, USA

      Hi Cardisa;

      I was immediately drawn by the photos of this sumptuous dish. I was sold when I looked at the recipe and saw the ingredients, and watched the video. You really know how to cook, expertly. I look forward to trying this.

    • Cardisa profile image
      Author

      Carolee Samuda 5 years ago from Jamaica

      Thank you Green Lotus. Most of the people who post Jamaica recipes aren't Jamaican and they have no idea of the real thing. Thanks for stopping by.

    • Green Lotus profile image

      Hillary 5 years ago from Atlanta, GA

      I would never go anywhere else to find a Jamaican recipe! This one looks delicious and your video is great.

    • Cardisa profile image
      Author

      Carolee Samuda 5 years ago from Jamaica

      Thanks Mhatter. I hope it tasted good though. Have a wonderful day.

    • Mhatter99 profile image

      Martin Kloess 5 years ago from San Francisco

      I think I had this. It wasn't as pretty as yours though. :)

    • Cardisa profile image
      Author

      Carolee Samuda 5 years ago from Jamaica

      Hi Ruby. The sound on the camera was off for the first few shots then way down the middle I had a little throat bug.....this was funny making is as I had to be maneuvring with my hands while cooking...lol..Thank much for stopping by.

    • always exploring profile image

      Ruby Jean Fuller 5 years ago from Southern Illinois

      This is totally new to me. The video is neat. Way to go girl! Next you're going to have to show us how to put your own on . The recipe looks good..Thank you..