STEW PEAS RECIPES

Steps:

• To prepare beef stew with peas , start by peeling and finely chopping the celery, carrot and onion. Now take the meat and cut it into 1-1/2-inch (2-3 cm) chunks, and place them in a bowl with flour 2 . Make sure they are well coated in flour 3 ,
• and eliminate the excess flour by putting the pieces in a sieve. Now place a thick-bottomed pot on the stove. Heat some of the oil and add the pieces of meat 4 . Let them brown for a few minutes over a high flame, stirring frequently, to seal in the juices. As soon as the meat is well browned, sweat with the white wine and let the alcohol evaporate 5 . Lower the temperature a little and add the chopped aromatic herbs, letting them cook briefly 6 .
• Pour in the hot vegetable broth 7 , then season with salt and pepper, and add the tomato paste 8 . Stir one last time and let everything simmer gently for about 85 minutes with the lid on. Occasionally stir to prevent the meat from sticking to the bottom and make sure the broth has not dried out too much. If it has, just add a little more broth 9 .
• At the end of cooking, remove the lid, add the peas 10 and cook for another 5 minutes. Your beef stew with peas is now ready to be served (11-12)!

Steps:

• Make the red peas: The night before you plan to cook them, sort through and rinse the red kidney beans. Place in a medium bowl and add the 5 whole garlic cloves; pour in 6 cups of water. Cover and let stand at room temperature overnight.
• The next day, transfer the beans, whole garlic cloves, and soaking liquid to a large pot. Add the coconut milk to the pot and bring to a boil over high heat; reduce the heat to low, cover the pot, and simmer for 20 minutes.
• Add the minced garlic, onion, scallions, carrots, thyme, and Scotch Bonnet. Stir to combine and continue to simmer on low until the red beans are soft and "break" when pressed with the back of a spoon, 20 to 25 minutes.
• While the beans are simmering, make the spinners: In a bowl, whisk together the flour and salt; add the water and, using your hands, mix the ingredients together to form a dough that is just slightly wet enough so that it sticks to your hands without leaving any residue. Turn the dough out onto a  floured work surface and knead for about 2 minutes.
• Form the dough into a disc and score it into quarters, then score each quarter into thirds. Using a sharp knife or bench scraper, cut the dough along the scoring lines. Take each piece of dough and roll it between the palms of your hands to make a long, thick dumpling that's about 3 to 3 1/2 inches long and about 1/4 to 1/2 inch in thickness.
• Finish the stew: When the beans are tender, stir in 1/4 cup water as well as the coconut oil. Gently place each dumpling into the pot. Cover and cook until dumplings are firm, 15 to 20 minutes more. Stir in the salt, black pepper, and allspice. Remove the pot from the heat and stir in the bell peppers. Season to taste and serve over freshly cooked rice, garnished with more chopped scallions.