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Stew peas (ragoût de pois rouges jamaïcain): photo of the dish
Illustrative photo: Xaymacan — CC BY-SA 4.0, Wikimedia Commons
Everyday meals

Stew peas (ragoût de pois rouges jamaïcain)

Plat national jamaïcain de haricots rouges mijotés avec du lait de coco, de la viande de bœuf ou du porc salé et des herbes. Onctueux et parfumé, il se sert traditionnellement avec du riz blanc, et accompagne souvent le dimanche familial.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

On the side

Instructions

  1. Drain the soaked beans, then cook them in a pot of unsalted water for 40 minutes at a simmer, until tender.
  2. Meanwhile, brown the beef pieces in the oil over high heat for 5 minutes to colour them.
  3. Add the chopped onion, crushed garlic, diced celery and carrot, and fry for 5 minutes.
  4. Pour in half the water, cover and let the beef simmer gently for 30 minutes.
  5. Add the cooked beans with their cooking water, the coconut milk, thyme, whole pepper, allspice, black pepper and salt.
  6. Simmer uncovered for 30 minutes over low heat, stirring from time to time, until the sauce thickens.
  7. Remove the pepper and thyme, adjust the seasoning and serve piping hot with white rice.

Variations and tips

Vegetarian version. Leave out the meat and add sweet potato cubes 20 minutes before the end of cooking, with a little extra water.

Using what's easy to find. Dried red kidney beans can be replaced with two tins of drained red kidney beans, added straight in with the coconut milk.

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Original Ecomely recipe.