Jamaican Stew Peas with Spinners

Name: Jamaican Stew Peas with Spinners
Yield: Serves 6 to 8
Ingredients: 1 pound (about 2 cups), dried small red beans, picked over and rinsed; 6 cups plus 3 tablespoons, water, divided; 4 , sprigs fresh thyme, plus 1 tablespoon chopped; 1 , Scotch bonnet chile, pierced once with tip of paring knife; 1 , bay leaf; 1 teaspoon, whole allspice berries; 1 tablespoon unrefined, coconut oil; 1 , onion, chopped; 1 , green bell pepper, stemmed, seeded, and chopped; 1 large, celery rib, chopped (¾ cup); 3 tablespoons, minced garlic; 2 teaspoons, garlic powder; 1¼ teaspoons, table salt, divided; ½ teaspoon, pepper; 2 (12-ounce), smoked ham hock; 2 cups, chicken broth; 1 (14-ounce) can, coconut milk; ½ cup, all-purpose flour; 6 , scallions, chopped

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Appears in Cook's Illustrated January/February 2022

Beneath its world-renowned jerked meats and festive seafood dishes lies the beating heart of Jamaican cuisine: stew peas.

SERVES6 to 8

TIME3 hours, plus 8 hours soaking

has video

WHY THIS RECIPE WORKS

To replicate this homey Jamaican stew using ingredients easily found in American supermarkets, we made some simple substitutions. We started by swapping in dried small red beans for the Jamaican dried red peas, which can be difficult to sou...

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