Traditional Jamaican Stewed Peas

Name: Traditional Jamaican Stewed Peas
Prep time: PTM
Cook time: 45 min
Total time: 45 min
Yield: 6.00 porciones
Ingredients: 2 Cups Red Kidney Beans; 0.5 Pound Pigtail; 1 Pack MAGGI® Coconut Milk Powder (50g); 1 Unit Scotch Bonnet; 3 Tablespoons Escallion; 2 Sprigs Thyme; 2 Pieces Garlic; 1/4 Cup Water; 1/4 Teaspoon Salt; 1 Cup All-Purpose Flour

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Total: 45min

Cooking: 45min
Portions: 6
Difficulty: Easy

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Ingredients

2 Cups Red Kidney Beans soaked overnight in water
0.5 Pound Pigtail cut into 1/2" pieces
1 Pack MAGGI® Coconut Milk Powder (50g) dissolved in 3 cups of water
1 Unit Scotch Bonnet green and whole
3 Tablespoons Escallion chopped
2 Sprigs Thyme
2 Pieces Garlic crushed
1/4 Cup Water
1/4 Teaspoon Salt
1 Cup All-Purpose Flour

Instructions

Drain liquid from peas and pigtail's. Place in a large pan and fill with water, cook until peas are tender.
Add the scotch bonnet pepper, escallion, thyme, garlic and MAGGI® Coconut Milk and allow to simmer for a further 10 minutes.
Dumplings

Combine flour and water together. Knead well to form stiff dough. Using the palm of you hands make small cylindrical shaped dumplings. Add to stew and allow to cook for 10 minutes.
Mixture should be slightly thickened. Serve hot with steamed rice.