Jamaican Stewed Peas

A community recipe by cupcakes4syn

Not tested or verified by Nigella.com

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Introduction

This is my all time favourite winter meal. It's cheap, easy to make and the ultimate comfort food.

Ingredients

Serves: 4-6

Metric Cups

1 ham hocks
750 grams kidney beans (dried, soaked over night and drained)
3 chilli (to taste)
2 bay leaves
4 cloves garlic (bashed)
water
salt
pepper

1 ham hocks
26 ounces kidney beans (dried, soaked over night and drained)
3 chile (to taste)
2 bay leaves
4 cloves garlic (bashed)
water
salt
pepper

Method

Jamaican Stewed Peas is a community recipe submitted by cupcakes4syn and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Cut the fat from the hock and put the hock and fat into a huge saucepan (one which can go in the oven). Add the drained kidney beans, garlic and bay leaves. Grind in some pepper and a little salt and pour over boiled water so that it covers everything by a couple of centimetres.

Bring to the boil and spoon off any scum which forms. Stir and transfer to the oven (low temperature as for a stew - about 120C if cooking for only 3 hrs or lower if cooking all day)

Leave in the oven for as long as possible. I cook this all day at a really low heat - about 100C.

Remove from the oven and taste - add more salt if needed.

Bring to the boil and spoon off any scum which forms. Stir and transfer to the oven (low temperature as for a stew - about 120C if cooking for only 3 hrs or lower if cooking all day)

Leave in the oven for as long as possible. I cook this all day at a really low heat - about 100C.

Remove from the oven and taste - add more salt if needed.

Additional Information

I always make this with dumplings and serve with rice and a big salad. If you can get hold of it, buy some Pickapeppa sauce to dribble over. Perfection!!