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Kidney Beans Recipe: Jamaican Stew Peas With Pig's Tail

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

This recipe uses a lot of red kidney beans.

This recipe uses a lot of red kidney beans.

I love sharing my favourite Jamaican recipes not only because I know you will love them, too, but also 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.

Delicious Stewed Peas

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 pig's tail has to be parboiled before it can be cooked in order to remove some of the salt. See the full instructions below, and happy cooking!

Sorry about the lack of photos; I have trouble uploading them. I 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.

Cook Time (Includes Prep Time)

Cook timeReady inYields

3 hours

3 hours

4 to 6 people, depending on your appetite!

Ingredients

  • 1/2 pound dried red kidney beans
  • 3/4 pound cured/salted pig's tail
  • 2 cups rich coconut milk
  • 1 Scotch bonnet pepper
  • 1/2 teaspoon pimento seed, (allspice)
  • 6 garlic cloves, smashed
  • 1 bunch fresh or dried thyme, OR 2 tablespoons dried thyme leaves
  • 2 to 3 stalks scallion
  • 1/2 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 3 cups water, pimento seed and garlic.
  3. When water is bubbling, add 2 cups water. In a separate pot, put on 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 are tender, add the pig's tail and 2 to 3 cups water. Cover and let cook.
  7. When the pig's tail is tender, add the coconut milk and 1 cup water. Cover and let simmer.
  8. In the meantime, make the dough with the plain flour by adding 1 tablespoon of water at a time until the dough forms. Do not add salt.
  9. Pinch off a dime-sized piece of the dough and roll it between your palms to form a snake, then 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 has 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 to 5 tablespoons of water and stir it into the stew peas.
  13. Turn flames down to low, cover, and let simmer until your desired consistency is achieved.

Variations

This stewed peas dish only has a few variations, and here they are:

  • Substitute 1 tablespoon butter for the coconut milk.
  • Use cured/salted/corned beef with the pig's tail.
  • Use corned pork instead of the 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

Carolee Samuda (author) from Jamaica on July 26, 2012:

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

Genna East from Massachusetts, USA on July 26, 2012:

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.

Carolee Samuda (author) from Jamaica on July 26, 2012:

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.

Hillary from Atlanta, GA on July 26, 2012:

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

Carolee Samuda (author) from Jamaica on July 26, 2012:

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

Martin Kloess from San Francisco on July 25, 2012:

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

Carolee Samuda (author) from Jamaica on July 25, 2012:

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.

Ruby Jean Richert from Southern Illinois on July 25, 2012:

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..

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