Vegetable Run-Up

Name: Vegetable Run-Up
Total time: PT0D0H0M
Yield: 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 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)

Serves
serves 8

LANDON NORDEMAN

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.

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 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)

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Instructions

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.