CARIBBEAN PEPPER POT
Makes 4 generous servings.
21/2to 3 lb. lean beef stew, preferably with bones
2 tbsp. coconut, peanut or corn oil
1 large onion, sliced
1 red or green bell pepper, cored and diced
3 cloves garlic, finely minced or crushed
1 tbsp. fresh chopped thyme or 11/2tsp. dried thyme
1 Scotch bonnet or Jamaican chile pepper, finely chopped, more if desired
2 to 3 tbsp. chopped parsley
Freshly ground black pepper
11/2c. beer or water
11/2c. beef broth, or more if needed
2 tsp. salt, or to taste
1/2lb. carrots, peeled and cut into 1-in. chunks
2 c. shredded kale, mustard or turnip greens
1 medium-size white potato, peeled and quartered
1 yellow or white turnip, peeled and quartered
Directions
Trim the beef of any excess fat and discard. Cut the meat into 2 or 3-inch pieces. Heat the oil in a large heavy pot or Dutch oven. Add the beef, a few pieces at a times, and brown on all sides, 4 to 5 minutes. (Remove from pan when browned to keep from crowding pan.)
Stir in the onion, bell pepper, garlic, thyme, chile pepper, parsley and black pepper. Sauté 3 or 4 minutes longer. Add the water or beer, the broth and the salt. Return beef to the pot. Bring to a boil. Reduce heat to low, cover the pot and cook about 45 minutes.
Add the carrots, greens, potato and turnip root. Cover and simmer over very low heat 11/2 hours longer or until the vegetables and meat are tender, stirring occasionally, adding more broth if needed.
BLACK-EYED PEA SOUP
Serves 6 to 8.
Ground nutmeg or allspice and a slug of rum gives the dish a Caribbean flavor.
2 c. (about 1 lb.) dried black-eyed peas, soaked
3 tbsp. peanut, olive or grapeseed oil
1 large onion, sliced
3 cloves garlic, crushed
2 tsp. fresh thyme, chopped or 1 tsp. dried thyme, crumbled
1 bay leaf
1 or 2 hot chile peppers or 1 tsp. red pepper flakes, or to taste
1 tsp. ground nutmeg or allspice
Freshly ground black pepper
8 c. water
1 smoked turkey wing (about 1 lb.), or meaty ham bone
1/4c. gold or dark rum, if desired
11/2tsp. salt, or to taste
Directions
Pick over the peas, discarding stones or debris, rinse, place in a large bowl and cover with cold water. Soak for 1 to 2 hours; it's not necessary to soak black-eyed peas overnight.
Meanwhile, heat the oil in a 4 or 5-quart pot. Stir in the onion, garlic, thyme, bay leaf, chile peppers or hot pepper flakes, nutmeg or allspice and black pepper. Sauté, stirring over medium heat for about 5 minutes, or until the onions are tender.
Stir in the water. Add the turkey wing or ham bone. Bring to a boil, cover, reduce the heat to simmer and cook for about 45 minutes. Using a large fork, break off the turkey or ham meat from the bones into strips.
Drain and rinse the soaked black-eyed peas and add to the pot. Bring to a boil and the reduce the heat to simmer. Stir in the rum, if using.
Cover and cook the soup for about 1 hour, or until the peas are tender and the soup is creamy, stirring occasionally. When done, stir in the salt, if desired, and heat 15 minutes longer.
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