Stew Peas with Pigs Tail and Spinners
Warming and filling, your family will enjoy this delicious ethnic dish for your next Sunday supper.
Servings: 8 servings
Calories: 452kcal
Ingredients
- 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
Instructions
- 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.
Notes
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.