Jamaican Stew Peas with Spinners

Name: Jamaican Stew Peas with Spinners
Ingredients: 1 pound (about 2 cups), dried small red beans, picked over and rinsed; 6 cups plus 3 tablespoons, water, divided; 4 , sprigs fresh thyme, plus 1 tablespoon chopped; 1 , Scotch bonnet chile, pierced once with tip of paring knife; 1 , bay leaf; 1 teaspoon, whole allspice berries; 1 tablespoon unrefined, coconut oil; 1 , onion, chopped; 1 , green bell pepper, stemmed, seeded, and chopped; 1 large, celery rib, chopped (¾ cup); 3 tablespoons, minced garlic; 2 teaspoons, garlic powder; 1¼ teaspoons, table salt, divided; ½ teaspoon, pepper; 2 (12-ounce), smoked ham hock; 2 cups, chicken broth; 1 (14-ounce) can, coconut milk; ½ cup, all-purpose flour; 6 , scallions, chopped

Main Courses
Vegetables
Pork
Beans
Stews

By Dionne Reid ･ Appears in Cook's Illustrated January/February 2022, America's Test Kitchen TV

Beneath its world-renowned jerked meats and festive seafood dishes lies the beating heart of Jamaican cuisine: stew peas.

SERVES 6 to 8

TIME 3 hours, plus 8 hours soaking

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