Jamaican Stew Peas
Dive into the hearty and flavorful world of Jamaican Stew Peas, a comforting dish that captures the essence of Caribbean cuisine. This rich and creamy stew combines tender red kidney beans, aromatic fresh thyme, scallions, and the heat of Scotch bonnet pepper, all simmered in luscious coconut milk for a burst of island flavor. Traditionally enhanced with salted pig tail or beef for added depth, this recipe also features handmade "spinners" (dumplings) that soak up the savory goodness. Perfectly paired with white rice or fried dumplings, Jamaican Stew Peas is the ultimate comfort food that's both satisfying and packed with authentic taste. Whether you’re craving a taste of the tropics or looking for a warming weeknight meal, this one-pot wonder delivers every time!
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Recipe Information
Ingredients
- 2 cups Red kidney beans (dried or canned)
- 1 pound Salted pig tail or salted beef (optional)
- 1.5 cups Coconut milk
- 2 stalks Scallion (green onion)
- 4 sprigs Fresh thyme
- 3 pieces Garlic cloves
- 6 pieces Pimento seeds (allspice berries)
- 1 whole Scotch bonnet pepper
- 1 cup Flour (for spinners)
- 0.25 teaspoon Salt (for spinners)
- 0.33 cup Water (for spinners)
- 1 teaspoon Ground black pepper
- 0.5 teaspoon Salt (to taste)
Instructions
If using dried kidney beans, rinse them, then soak them in water overnight. Drain the water before cooking. If using canned beans, drain and rinse thoroughly.
If using salted pig tail or salted beef, soak the meat in cold water for at least 2 hours and boil it for 30 minutes to remove excess salt. Drain and set aside.
In a large pot, combine the kidney beans (if using dried) and enough water to cover them by about 2 inches. Bring the pot to a boil, then reduce the heat to a simmer. Cook for about 1 hour, or until the beans are tender.
Add the coconut milk, cooked salted meat (if using), scallions (crushed), fresh thyme, garlic (minced), pimento seeds, and Scotch bonnet pepper to the pot. Stir well and let simmer for another 30 minutes.
To make the spinners (dumplings), mix the flour and salt in a bowl. Gradually add water while kneading until a firm dough forms. Pinch off small pieces of dough and roll them between your palms to form thin cylindrical shapes. Set aside.
Add the spinners to the pot, one at a time, ensuring they do not stick together. Allow the stew to simmer for another 20-30 minutes until the spinners are cooked through.
Season the stew with salt and black pepper to taste. Stir gently to combine.
Serve the Jamaican Stew Peas hot with white rice or fried dumplings. Enjoy!
Nutrition Facts
Calories |
2272 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.1 g | 122% | |
| Saturated Fat | 32.9 g | 164% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 318 mg | 106% | |
| Sodium | 9487 mg | 412% | |
| Total Carbohydrate | 228.9 g | 83% | |
| Dietary Fiber | 31.6 g | 113% | |
| Total Sugars | 28.4 g | ||
| Protein | 131.2 g | 262% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 317 mg | 24% | |
| Iron | 21.8 mg | 121% | |
| Potassium | 3193 mg | 68% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
