Jamaican Stew Peas

Traditionally, this recipe would include salt beef.  The beef would be soaked and boiled twice before it would be added.  But, I’ve substituted an equal amount of andouille sausage in its place.  (Oxtail, stew beef, or smoked pig’s feet would be better substitutes.  But, I didn’t have any on hand.)

Jamaican Stew Peas

4 cups pigeon peas, red peas or kidney beans

1/4 cup flour
1/4 cup butter

1 large onion, finely diced
4-5 shallots, finely diced
2 bay leaves
1/4 tsp ground cloves
1 tsp ground allspice
1 tsp black pepper, freshly ground
1/2 tsp crushed red pepper
3 cloves garlic, finely minced
2 cups coconut milk
4-6 cups beef stock
salt, to taste

Optional:

1/2 – 1 Scotch Bonnet pepper, seeded and finely diced

1/4 lb andouille sausage, oxtails, smoked pig’s feet, or salt beef (soaked)

Wash pigeon peas and place in a large dutch oven.  Cover with water and bring to a gentle boil.  Boil peas for 10 minutes.  Turn off the heat and allow the beans to sit for 30 minutes.  Drain and wash beans.  Set aside.

In a large sauce pan, make a blond roux with flour and butter.  (Melt butter, then, stir flour into the melted butter.  Stir over moderate heat until golden brown.  Add 1-2 additional tablespoons of butter, if needed to create a smooth consistency.)

Stir coconut milk and 3 cups of beef stock into the roux.  Stir until smooth and the mixture begins to thicken.  Then, pour this mixture over drained pigeon peas in large dutch oven.  Add all remaining ingredients, except for the remaining beef stock.  Add the remaining beef stock as it is needed.  Simmer stew over low to moderate heat until peas are tender.  (approximately 2-3 hours… the fresher your beans, the quicker they will become tender)

Serve with coconut rice (or white rice) and lime wedges.