Sunday suppers call for recipes that require extra prepping, soaking and simmering time. This stew peas recipe with pigs tail is the perfect one-pot, belly-filling meal for a crowd.
Whether your family farms or you recently purchased a whole pig, knowing how to use all of the cuts can be confusing, especially if it’s a new practice.
Admittingly, I have not done a lot of cooking with pigs tails, but I do know it makes an excellent broth.
This here is a great pig tails recipe, which is a delicious cut of meat that is typically found in more ethnic dishes than standard American cuisine.
Jamaican stew peas
If you were expecting a dish along the lines of split pea soup, you’re in for a bit of a surprise.
Stew peas are made using kidney beans simmered with coconut milk and protein, and it’s a common Jamaican dish.
We’ll be making stew peas with pigtail and spinners, the Jamaican form of a dumpling.
So this stew peas recipe is more along the lines of red beans and rice than split pea soup.
Ethnic foods are known for being cost-effective and filling. Jamaican stew peas are exactly that.
We love to expose our children to all sorts of different kinds of food from around the world.
Stew peas are a great way to do that without having another taco night. It’s exciting to mix it up for them.
It’s the perfect comfort meal if you’re home around the stove. Better yet, it’s a warming dish perfect for the colder months of the year.
How to cook stew peas
The most important part of cooking stew peas is time. The peas, or beans, need time to simmer, so try not to take any shortcuts.
That’s why stew peas are perfect for a filling Sunday supper after church and family time together.
The beans cook quicker with the soak time. Therefore, it’s important to not skip the soaking time either.
Otherwise, the peas will require even more simmering time. Dried beans need to be properly rehydrated.
Plus, dried beans are the most cost-effective option on the shelf. Have you seen those prices lately?!
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Stew peas recipe with pigs tail and spinners
Seasonings and simmering time will make this recipe shine, so be sure to season the stew peas broth properly and give the pot enough time to meld the flavors.
What you’ll need:
- Pigs tail
- Pork chops
- Kidney beans
- Unsweetened coconut milk
- Onion, chopped
- Scallions, chopped
- Salt (see note)
- Dill seed
For the spinners:
- All-purpose flour
First wash, then soak the kidney beans in 4 cups of water for at least 30 minutes. Although, overnight is ideal.
Cut the pig’s tail and pork chops into 1” size pieces and add to a 7 qt dutch oven along with the beans and water they soaked in. Plus, add 2 extra cups of water to the pot.
Note that some pigs’ tails are cured in salt, so if yours is, omit the extra salt called for in the recipe and boil the tail for 5-10 minutes ahead of time to remove some of the excess salt, then drain the water.
Bring the dutch oven to a boil for about 10 minutes. Scrape off any foam that collects on the top of the broth.
Next, add in all the herbs, including rosemary, thyme, sage, salt, pepper, dill seed and garlic. Cover the pot and reduce the heat to a simmer for an hour and a half.
Add in the remaining ingredients and bring to a light boil, stirring occasionally for another half hour.
While the pot finishes, make the dough for the spinners.
Whisk the flour and salt in a mixing bowl. Add a few tablespoons of water at a time and knead together.
The dough should be smooth, so if it becomes sticky, add a little flour.
Next, break off a small piece of dough (about 1-2 tablespoons) and roll it between the palms of your hands. Work through the dough this way to form all of the spinners.
Finally, in the last 10 minutes, as the stew peas boil, add in the spinners to cook.
Helpful Cooking Tools
As your family winds down this weekend, I hope you take the time to sit down and eat together. The best thing for that is a big, simmering pot that everyone looks forward to all day.
Give this recipe for stew peas with pigs’ tail a try, and let me know what you think in the comments.
More pork recipes:
- Pork Neck Bone Soup
- Baked Beans with Smoked Ham Hock
- Pork Belly Burnt Ends
- Fried Pork Liver Recipe
- Pork Loin Roast
- 1 pigs tail
- 2 pork chops
- 2.5 cups dried kidney beans
- 6 cups water
- 1 can unsweetened coconut milk
- 1 white onion, chopped
- 6 scallions, chopped in thirds
- 5 cloves of garlic, minced
- 1 tsp rosemary
- 1 tsp thyme
- 1 tsp sage
- 1 tsp pepper
- 2 tsp salt*
- 1/2 tsp dill seed
For the spinners
- 2 cups all-purpose flour
- 1/2 tsp salt
- Water as needed
- Wash, then soak beans in 4 cups of water for at least 30 minutes.
- Cut the pig's tail and chops into 1" size pieces and add to a 7 qt dutch oven along with the beans and water + the 2 extra cups.
- Bring it to a boil for about 10 minutes and scrape the foam off the top.
- Add in all the dried seasonings and garlic, cover, and reduce to a simmer for an hour and a half.
- Add in the remaining ingredients and bring to a light boil, stirring occasionally for another half hour.
- To make the spinners, whisk flour and salt in a mixing bowl. Add a few tablespoons of water at a time and knead together. If the dough becomes sticky, add a little more flour. Break off a small piece of dough (about 1-2 tablespoons) and run it between the palms of your hands into a long skinny shape. Continue working through the dough this way.
- Finally, add spinners to the broth for the last 10 minutes.
Some pigs' tails are cured in salt. If this is the case, omit the salt in the recipe, and boil the tail for 5-10 minutes ahead of time to remove some of the excess salt. Then drain the water.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 452Total Fat: 10gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 47mgSodium: 774mgCarbohydrates: 63gFiber: 11gSugar: 2gProtein: 29g
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition is calculated by Nutronionix