Title: Spicy Bean and Salt Beef Stew
Categories: Caribbean, Beans, Beef, Chilies, Stews
Yield: 4 Servings
4 c Water
1/2 c Dried black or red beans
1 Scotch bonnet chilies; up to 2
3/4 lb Salt beef
1 1/2 c Tomatoes; chop, seed, peel
1/2 c Onion; chopped
2 cl Garlic; minced
2 c Pumpkin; cubed
1/2 ts Ground cumin
1 tb Fresh thyme; chopped
Heat water, beans and chilies to boiling in Dutch oven. Boil
uncovered 2 minutes; remove from heat. Cover and let stand 1 hour.
Remove chilies; reserve. Heat beans to boiling; reduce heat. Simmer
covered for 1 hour. Seed and chop chilies. Refresh the beef in
several changes of water. Cut into 1-inch pieces. Stir meat,
chilies and remaining ingredients except the thyme into the beans.
Heat to boiling; reduce heat. Cover and simmer 30 minutes,
stirring occasionally. Add thyme and simmer about 5 minutes more.
