Stew Peas and Rice

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READY IN: 11hrs
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Soak the Salt Beef overnight (included in prep time), 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 between them until the dough looks like a big piece of spaghetti.
  • Then form the dough so that the middle is wide and the top and bottom are small. This is a spinner. The length of the spinner (dough) should be no more that 4” though. Repeat this process for all the pieces.
  • Add all the spinners to the pot of stew and cover the pot. Let the spinners cook for about 5 minutes.
  • Add scallions, thyme, black pepper, and cooking oil. Cook for 3 minutes then taste the stew.
  • If it taste the way you like it…Mix a solution of flour and water to thicken the stew, then let it simmer for about 10 minutes.
  • This is usually served with white rice.
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