Oct 19, 2011

Vegetable Run-Up

This version of rundown, typically made with mackerel, was renamed by chef Yvonne Peters-Hope of Ashanti Oasis Vegetarian Restaurant, who gave us the recipe for this meat-free take on the savory breakfast stew. This recipe first appeared in our November 2011 issue along with Betsy Andrews's story Good Morning, Jamaica.

Credit: Landon Nordeman

SERVES 8

INGREDIENTS

4 cups coconut milk
1 tbsp. whole allspice berries
4 scallions, finely chopped
3 sprigs thyme
2 cloves garlic, minced
2 plum tomatoes, peeled, seeded, and finely chopped
1 large yellow onion, minced
1 Scotch bonnet or habanero chile, slit in half
4 oz. green beans, trimmed and cut into ½″ lengths
3 medium carrots, peeled and cut into ½″ cubes
2 chayote squash, cut into ½″ cubes
1 each red, yellow, and green bell pepper, stemmed, seeded, and cut into ½″ cubes
2 tsp. light brown sugar
1 14-oz. can pigeon peas, rinsed and drained
Cooked white rice, for serving

Freshly ground black pepper, to taste
Finely chopped culantro, for serving (optional)

INSTRUCTIONS

Bring coconut milk to a boil in a 6-qt. Dutch oven over medium heat; cook, stirring occasionally, until reduced to 11/2 cups, about 25 minutes. Add allspice, scallions, thyme, garlic, tomatoes, onion, and chile, and cook, stirring, until fragrant and slightly soft, about 5 minutes. Add green beans, carrots, chayote, and peppers, and cook, stirring occasionally, until soft, about 35 minutes. Stir in sugar and peas; cook until heated through, about 5 minutes more. Season with pepper, and serve over rice; garnish with culantro before serving.