Jamaican Stew Peas with Beef and Spinners
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Ingredients
- 500 g beef stewing steak, diced
- 400 g tinned red kidney beans
- 400 ml coconut milk
- 1 onion
- 3 fresh thyme sprigs
- 1 scotch bonnet chilli
- 150 g self-raising flour
- 2 spring onions
Nutrition (per serving)
- Calories
- 646 kcal
- Protein
- 38.8 g
- Carbohydrate
- 48.1 g
- of which sugars
- 6 g
- Fat
- 31.7 g
- of which saturates
- 21.9 g
- Fibre
- 9.3 g
- Salt
- 1.16 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Brown the diced beef in a large pot over a high heat for 4-5 minutes, then add the sliced onion and cook for 5 minutes more.
- 2
Pour in the coconut milk and 300ml water, add the thyme sprigs and the whole scotch bonnet chilli, cover and simmer for 45 minutes until the beef is tender.
- 3
Mix the self-raising flour with a little water to a firm dough. Roll small pieces between your palms into long, thin spinners.
- 4
Add the kidney beans and the spinners to the pot and simmer for 15 minutes until the spinners are cooked through and the stew has thickened.
- 5
Lift out the scotch bonnet, scatter with the sliced spring onions and serve hot.
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