Stew Peas And Rice
Total Time: 11 hrs
Preparation Time: 10 hrs
Cook Time: 1 hr
Ingredients
- Servings: 4
- 1 lb red kidney beans
- 1 lb stewing beef
- 1/4 lb salt beef
- 1/2 lb flour
- 2 tablespoons salt
- 2 stalks scallions
- 2 sprigs thyme
- 2 ounces cooking oil
- 3 pints water
Recipe
- 1 soak the salt beef overnight (included in prep time), this will stop the stew from tasting too salty.
- 2 wash red kidney beans and remove discolored beans or foreign matter. in a 2-quart stock pot, add beef products and beans.
- 3 cook beans and beef until they are soft (this will take some time; add water as needed).
- 4 while the other ingredients are cooking, you will have to make the little dumplings called spinners.
- 5 put flour in a large bowl and add a little water. knead flour into dough, adding water as necessary, like you’re making bread.
- 6 pinch dough into small pieces, about 2� in diameter. place pieces of dough into bowl and let sit for awhile.
- 7 in the meantime, check on the beans in the pot to see if they are soft. if they are, reduce the fire to medium.
- 8 with your palms facing each other, roll a piece of dough between them until the dough looks like a big piece of spaghetti.
- 9 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.
- 10 add all the spinners to the pot of stew and cover the pot. let the spinners cook for about 5 minutes.
- 11 add scallions, thyme, black pepper, and cooking oil. cook for 3 minutes then taste the stew.
- 12 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.
- 13 this is usually served with rice.
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