Stew Peas with Pig's Tail recipe

Ingredients:

  1 pound(s) pig's tail, 1" slices

  1 pound(s) beef butt, round, 1 1/2 inch cubes

  1 pound(s) red kidney beans

  6 ounce(s) flour

  1/2 teaspoon(s) salt

  3 tablespoon(s) Vegetable Oil

  4 ounce(s) onion, chopped

  2 stalk(s) escallion, chopped

  1 sprig(s) thyme

  1 whole scotch bonnet pepper

  2 clove(s) garlic, crushed

  1 can(s) Coconut Milk

  1 teaspoon(s) pimento berries

Direction

1.     Scald pig's tail in enough water to cover for about 10 minutes, then discard the water.

2.     Place the pig's tail, beef and red kidney beans in a sauce pot with enough water to come 4 inches above them.  Pressure cook for about 35 minutes or boil until tender.

3.     Make spinners dough with flour, pinch of salt and enough water to bind, then set aside.

4.     Heat a large skillet, add vegetable oil and use to saute chopped onion, escallion, thyme, hot pepper and garlic for about 3 minutes.  Add pig's tail, beef and peas mixture, coconut milk and stir; bring to a boil.

5.     Add spinners and pimento berries and continue to simmer on a low flame for another 10-15 minutes.  Adjust seasoning if necessary.

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