Stew Peas And Rice Recipes

Steps:

• Place a large Dutch oven over medium heat and add the oil and bacon. Cook, stirring, until the bacon is crispy and golden and the fat has rendered, 4 to 5 minutes. Add the onions, green peppers, red peppers, rice and salt; cook, stirring, for 5 minutes, until the onion is soft and the rice is lightly toasted. Add the tomato paste and cook for 2 to 3 minutes, stirring. Add the oregano, cumin, pigeon peas, tomatoes, chicken stock and 1 cup water. Bring to a boil, then reduce the heat to a simmer. Cover with a lid and cook until the rice is tender, 25 to 30 minutes.
• Remove the lid and fluff the rice with a fork. Garnish with cilantro and scallions.

Steps:

• Rinse rice in a fine strainer.
• Heat oil in a large 5-quart saucepan over medium heat. Add garlic, green onions, and thyme; cook until wilted, about 2 minutes. Add the rice, kidney beans, stock, coconut milk, Scotch bonnet pepper, salt, sugar, black pepper, red pepper flakes, allspice, and cayenne pepper.
• Bring to a boil, uncovered. Reduce heat to low and cover. Simmer until rice is tender and liquid has evaporated, about 20 minutes.

Steps:

• Spinners Method (These are little dumplings added when everything is close to finished): Combine the flour and water and knead until a firm dough is formed Take small pieces and roll to desired length.
• For the Stew Peas: Put water, coconut milk, red peas, fresh beef, pigs tail, garlic and giner in a pressure cooker and pressure for 20 minutes.
• Leave the pressure cooker to cool, then open.
• Add spinners, escallion, thyme and pepper to the pot and leave to Simmer for 5 minutes.
• To serve: Serve with fluffy rice.

Steps:

• Place beans and garlic in a medium saucepan and cover with cold water. Bring to a simmer and cook until the beans are tender, about 1 to 1 1/2 hours. When the beans are tender, stir in the coconut milk, green onions, Scotch bonnet, and thyme, and increase the heat to a boil. Stir in the rice, add some salt and pepper, cover the pot, and cook until the rice is tender and has absorbed most of the liquid. Transfer to a large serving bowl, taste for seasoning, adding more salt and pepper if needed, and garnish with sliced green onions.

Steps:

• Soak the Salt Beef overnight (included in prep time), this will stop the stew from tasting too salty.
• Wash Red Kidney Beans and remove discolored beans or foreign matter. In a 2-quart stock pot, add beef products and beans.
• Cook beans and beef until they are soft (this will take some time; add water as needed).
• While the other ingredients are cooking, you will have to make the little dumplings called spinners.
• Put flour in a large bowl and add a little water. Knead flour into dough, adding water as necessary, like you're making bread.
• Pinch dough into small pieces, about 2" in diameter. Place pieces of dough into bowl and let sit for awhile.
• In the meantime, check on the beans in the pot to see if they are soft. If they are, reduce the fire to medium.
• With your palms facing each other, roll a piece of dough between them until the dough looks like a big piece of spaghetti.
• Then form the dough so that the middle is wide and the top and bottom are small. This is a spinner. The length of the spinner (dough) should be no more that 4" though. Repeat this process for all the pieces.
• Add all the spinners to the pot of stew and cover the pot. Let the spinners cook for about 5 minutes.
• Add scallions, thyme, black pepper, and cooking oil. Cook for 3 minutes then taste the stew.
• If it taste the way you like it...Mix a solution of flour and water to thicken the stew, then let it simmer for about 10 minutes.
• This is usually served with white rice.

Steps:

• Wash and drain the rice.
• Heat a saucepan over a medium heat. Add butter or margarine and let melt. Stir in cloves, cinnamon, Serrano chile, and ginger. Saute briefly. Mix in rice and stir to coat it evenly. Stir in peas, salt, and sugar. Pour in water and bring the water to a boil.
• Reduce heat to simmer and let rice cook covered for 15 to 20 minutes; or until rice is tender.

Steps:

• Put the beans, coconut milk, thyme, allspice, 4 of the spring onions and 100ml water in a pan, and bring to a simmer. Season with plenty of salt and black pepper.
• Rinse the rice a few times in a sieve until the water runs clear. Tip into the pan and simmer for 10 mins over a medium heat, stirring occasionally, before lowering the heat. Put the lid on and cook for another 5 mins until the grains are tender and the liquid has been absorbed. Fluff up the rice with a fork before serving and scatter with the reserved spring onions.