Healthy Stew Peas

Healthy Stew Peas


For 5 people ()

  • 2 cup(s) dry red kidney beans
  • 10 cup(s) water
  • 5 clove(s) garlic, crushed
  • 6 whole pimento berries
  • 1 teaspoon(s) ginger, crushed
  • 1 pound(s) tofu, diced largely
  • 2 clove(s) garlic, crushed
  • 1 teaspoon(s) ginger, crushed
  • 1 tablespoon(s) soy sauce
  • 2 teaspoon(s) salt
  • 1 teaspoon(s) Grace Caribbean Traditions Black Pepper
  • 1 cup(s) whole wheat flour
  • 1/8 teaspoon(s) salt
  • 1/3 cup(s) water
  • 1/4 cup(s) Grace Vegetable Oil
  • 1 packet(s) Grace Coconut Milk Powder
  • 3 stalk(s) escallion, chopped
  • 1 sprig(s) thyme
  • 1 medium onion, chopped
  • 1/2 teaspoon(s) scotch bonnet pepper, deseeded, chopped

Healthy Stew Peas Directions

Wash red kidney beans.  In a pressure cooker, add 10 cups water, 5 cloves garlic, 6 pimento berries, 1 teaspoon ginger and pressure cook for 20 minutes.  At the end of cooking time, turn off the flame and allow to cool before opening the pressure cooker.

Season tofu with 2 cloves chopped garlic, 1 teaspoon ginger, 1 tablespoon soy sauce, 1 teaspoon salt and 1/2 teaspoon Grace Caribbean Traditions Black Pepper and allow to marinate for 30 minutes in the refrigerator.

To Make Spinners

Combine whole wheat flour, pinch of salt and 1/3 cup water and knead to form a smooth dough.  Cover and leave to relax for about 20 minutes.

Heat Grace Vegetable Oil in a large skillet and use to fry the seasoned tofu, drain on absorbent paper, set aside.

Dissolve Grace Coconut Milk in 1/3 cup water and add to the boiled red kidney beans and bring to a boil.

Use the dough to make about 20 spinners and add to the pot.

Add the fried tofu, escallion, thyme, onion, scotch bonnet pepper and 1 teaspoon salt, cover and allow to simmer for approximately 10 minutes.

To Serve:  Serve with brown rice and a salad.

Difficulty: Easy
Preparation time: 45m

Cooking time: 45m