ITAL STEW PEAS: "Rastafarian Vegetarian Dinners cookbook recipe"

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: almond milk

Light coconut milk reduces calories while maintaining flavor.

scotch bonnet pepper

🥗Healthier: jalapeño

💰Cheaper: banana pepper

Jalapeño offers heat with lower spice levels.

Rinse kidney beans and broad beans with white vinegar to clean them.

Soak the beans in water for about 30 minutes to 1 hour.

Prepare the dumpling by mixing 1 cup of flour with 1/4 cup of water, adjusting as necessary for consistency.

Set the dumpling mixture aside for later use.

Chop the onion, garlic, ginger, and scallion for the stew.

In a pot, add the soaked beans and cover with about 3 cups of water.

If using dried beans, pressure cook for 20 minutes or boil for about 2 hours until tender.

Once the beans are tender, add the chopped onion, garlic, ginger, scallion, and all the herbs and spices (rosemary, marjoram, oregano, basil, parsley, cloves, and pimento berries).

Stir in the coconut powder and add more water if needed to achieve desired consistency.

Simmer the stew for about 30 minutes, stirring occasionally.

Add the prepared dumplings into the stew and cook until they are fully cooked through, about 10-15 minutes.

Adjust seasoning with sea salt as needed before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary