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A thick version of Red Peas Soup Stew Peas and Rice Ingredients: 1lb Red Kidney Beans 1lb. Stew Beef ¼ Salt Beef ½ lb. Flour 2 tblsp. Salt 2 stlk. Scallions 2 sprg. Thyme 2oz. Cooking Oil 3 pints. Water Soak the Salt Beef overnight, 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 be
Here is one of the 62 recipes cooks.com has for stew, rice & peas. ASOPAO DE POLLO 3 lb. broiler-fryer chicken, cut up 1 tsp. dried oregano leaves 2 c. water 1 can stewed tomatoes 1 clove garlic, crushed 1 (10 oz.) pkg. frozen green peas 1/2 c. cubed, fully cooked smoked ham 1 tbsp. capers 2 tsp. salt 1/2 tsp. ground coriander 1/2 tsp. pepper 1 med. onion, chopped 1 c. uncooked reg. rice 1 green pepper, chopped 1/3 pitted sm. green olives Place chicken in Dutch oven. Sprinkle with salt, oregano, coriander and pepper. Add water, tomatoes (with liquid), onion and garlic. Heat to boiling, reduce heat. Cover and simmer 30 minutes. Stir rice into liquid. Cover and simmer until thickest pieces of chicken are done, about 20 minutes. Rinse frozen peas under running cold water to separate; drain. Add peas, green pepper, ham, olives, capers and 1 tablespoon caper liquid to chicken. Cover and simmer 5 minutes. Makes 6 servings. Sources:
