Vegetable Run-Up

  • Serves

    serves 8


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


  • 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 1/2" lengths
  • 3 medium carrots, peeled and cut into 1/2" cubes
  • 2 chayote squash, cut into 1/2" cubes
  • 1 each red, yellow, and green bell pepper, stemmed, seeded, and cut into 1/2" 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)


Step 1

Bring coconut milk to a boil in a 6-qt. Dutch oven over medium heat; cook, stirring occasionally, until reduced to 1 1⁄2 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.

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