Stew Peas and Rice
Discover the rich, savory comfort of Jamaican Stew Peas and Rice, a hearty dish bursting with Caribbean flavor. This traditional recipe pairs tender red kidney beans and smoked meat, simmered to perfection in creamy coconut milk, aromatic thyme, scallions, and warm pimento seeds. The addition of handmade dumplings, known as "spinners," adds a satisfying texture to the velvety stew, while a whole Scotch bonnet pepper lends a subtle, tantalizing heat without overpowering the dish. Served over a bed of fluffy steamed white rice, this one-pot meal is the ultimate expression of bold spices, soulful cooking, and authentic island cuisine. Whether you're seeking a taste of tradition or comforting home-cooked goodness, this recipe delivers robust flavors that are sure to satisfy. Perfect for weeknight dinners or as a centerpiece for a special gathering, Stew Peas and Rice is an irresistible celebration of Jamaican culinary heritage.
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Recipe Information
Ingredients
- 1 cup Dried red kidney beans
- 2 cups Unsweetened coconut milk
- 1 teaspoon Pimento seeds (allspice berries)
- 2 stalks Scallions
- 2 sprigs Thyme
- 3 cloves Garlic cloves
- 1 whole Scotch bonnet pepper
- 2 teaspoons Salt
- 0.5 teaspoon Ground black pepper
- 0.75 cup Flour
- 0.25 cup Water (for dumplings)
- 1 pound Smoked meat (pigtail, turkey neck, or beef)
- 4 cups Water (for cooking beans)
- 2 cups White rice
- 4 cups Water (for rice)
Instructions
Rinse the dried kidney beans thoroughly and soak them in water overnight, or for at least 6-8 hours.
Drain the soaked beans and place them in a large pot. Cover with 4 cups of fresh water and bring to a boil.
Reduce the heat to medium and let the beans cook for about 1 hour, until they begin to soften.
Rinse the smoked meat. If using salted pigtail or similar meats, boil separately in water first to remove excess salt and then add to the beans after their first hour of cooking.
Add the coconut milk, pimento seeds, scallions (smashed slightly), thyme, and whole garlic cloves. Stir to combine.
Place the Scotch bonnet pepper on top of the mixture, being careful not to burst it. This will add flavor without making the dish overly spicy.
Season with 2 teaspoons of salt and 0.5 teaspoon of ground black pepper. Cover the pot and let the stew simmer on low heat for another 45 minutes, or until the meat and beans are tender.
While the stew cooks, prepare the dumplings by combining the flour and 0.25 cup of water in a bowl. Mix to form a firm dough, then pinch off small pieces and roll them into elongated shapes (spinners).
Add the dumplings to the pot and let cook for an additional 30 minutes, until they are fully cooked and the stew thickens. Adjust seasoning as needed.
In a separate pot, rinse the white rice until the water runs clear. Add 4 cups of water and a pinch of salt. Bring to a boil, then cover and reduce the heat to low. Cook for 18-20 minutes, or until the rice is tender and the water is absorbed.
Serve the stew peas hot over a bed of steamed white rice. Enjoy!
Nutrition Facts
Calories |
457 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.0 g | 22% | |
| Saturated Fat | 6.7 g | 33% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 53 mg | 18% | |
| Sodium | 1274 mg | 55% | |
| Total Carbohydrate | 51.7 g | 19% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 1.2 g | ||
| Protein | 24.9 g | 50% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 103 mg | 8% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 754 mg | 16% | |
*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.
