I remember when I was young, my mom and grandma used to cook a lot of stew peas. Never with any vegetables always with meat and that’s the only time I’ll ever eat red kidney beans! I don’t usually like any peas or beans as a child growing up. Once my mom cooked peas soup or stew peas, I always promised her I’ll try my best to eat it all and so I did. The only difference between my mom stew peas and mines, she used meat and coconut juice and the coconut juice does make it a lot tasty it makes such a big difference. As I used oats single cream instead due to coconut allergies which is just as bad as nuts allergies! Still taste delicious but as nice as when using the coconut juice.
100g/4 oz squash
1 can 400g/ 14 oz red kidney beans or natural kidney beans/ need to soak over night in cold water before cooking.
1 onion finely chopped
1 tsp garlic granules
Pinch of sea salt
1 tsp black pepper
1 chilli pepper (optional)
240ml/1 cup soy single oats cream
1 tsp dried or fresh thyme
Wash and peel and prepare your squash, and cut in small cubes and cook until tender in boiling water and drained and leave aside.
If using can kidney beans or your own soaked cooked kidney beans, prepare a saucepan on your stovetop on a medium heat with the juice from the can or the water it was the cook in, never strain the peas, you need the water to have that dark reddish look. Always keep for cooking your stew peas. Peas and juice add cook squash, onions, garlic granules, thyme, salt and oats single cream and continue to cook on the stovetop on medium heat by stirring until stew becomes thicker. Then serve hot with plain basmati rice.