Stew Peas

On my most recent trip back home to the Cayman Islands, my stepmom showed me how to make Stew Peas.  It's originally a Jamaican dish, but Caymanian cuisine borrows heavily from their neighbor.  Jamaican refer to beans as peas so that's why the name of the dish might be confusing as they are no green peas in it. 
It usually has salted beef in it, but is great without it.  Hearty, flavorful, perfect with rice. Scotch bonnet is a really hot pepper so be careful when handling it, it can burn your skin just by touching it a little.  If that scares you or you can't find it, try a habanero which is less spicy.


2 green scallions, chopped
1/2 onion, sliced thinly
3 cloves of garlic, chopped
3 sprigs of thyme
1 scotch bonnet pepper, finely chopped
2 cups of red beans
1 can of coconut milk
salt and pepper to taste
2 cups of flour

Soak the beans overnight and cook them them in about two and a half cups of water.  This is the hardest part because it takes so long.  Saute the scallions, onions and garlic in a touch of oil.  When the beans are soft enough to eat, through those in with the beans along with the coconut milk and thyme.  The thyme is put in whole and then taken out before you serve. 
 
While that cooks, you'll make "spinners" with the flour.  They're basically worm-shaped dumplings.  Mix the flour with about one cup of water and knead and add water as needed until the dough is not wet and is malleable. 
 
Roll the spinners in your hand like you did when you made snakes out of clay.  Toss them into the soupy beans.  Sprinkle in some salt and pepper.  When the spinners are cooked, which should only take five minutes or so, you're ready to chow.