Description
A hearty and flavorful Vegan Jamaican Stew Peas recipe featuring tender kidney beans simmered in rich coconut milk with aromatic spices, vegetables, and traditional homemade dumplings, perfect for a comforting Caribbean meal.
Ingredients
Stew Peas
- 2 cups dried kidney beans
- 6 cups water
- 1 (14-ounce) can coconut milk
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 1/2 to 2 teaspoons salt, or to taste
- 1/2 teaspoon dried thyme or 1 sprig fresh thyme
- 1 medium carrot, cut into coins
- 1 whole Scotch Bonnet pepper, stem intact (or 1/4 teaspoon cayenne pepper)
- 1/4 teaspoon fresh ginger, grated
- 1/4 teaspoon ground allspice or 6 allspice berries
Dumplings (Spinners)
- 1/2 cup all-purpose flour (Krusteaz brand recommended)
- 1/4 cup cold water
- 1/4 teaspoon salt
Instructions
- Prepare the Beans: Sort and thoroughly wash the dried kidney beans. Soak them in water, ensuring the water level is about 3 inches above the beans, and leave them overnight or for at least 8 hours to soften.
- Cook the Beans: The next day, discard the soaking water, rinse the beans well, and transfer them to a large saucepan. Add 6 cups of fresh water and bring to a boil. Reduce the heat and simmer gently for about 1 hour, or until the beans are tender.
- Add Flavorings: Stir in the coconut milk, chopped carrots, onion, minced garlic, salt, thyme, grated ginger, ground allspice or berries, and the whole Scotch Bonnet pepper. Allow the mixture to continue simmering.
- Make the Dumplings: While the stew simmers, combine the flour and salt in a bowl. Gradually add cold water while mixing until a stiff dough forms. Pinch off small pieces and roll them into long, thin dumplings called spinners.
- Simmer with Dumplings: Drop the prepared dumplings into the simmering stew. Continue to cook for another 30 minutes or until the dumplings are cooked through and the sauce thickens. Remember to discard the Scotch Bonnet pepper before serving.
- Serve: Ladle the stew peas over brown rice and accompany with a fresh salad for a traditional Jamaican meal experience.
Notes
- Soaking the beans overnight reduces cooking time and improves digestibility.
- Use caution when handling Scotch Bonnet peppers, as they are very hot. Keep the pepper whole to add flavor without overwhelming the dish, and always discard before serving.
- Feel free to adjust the salt and spice levels to your taste preference.
- Dumplings (spinners) can be shaped thicker or thinner as desired for texture variation.
- This stew is naturally vegan and gluten-free if using gluten-free flour for dumplings.
- Prep Time: 10 minutes (plus 8 hours soaking)
- Cook Time: 1 hour 30 minutes
- Category: Stew
- Method: Stovetop
- Cuisine: Caribbean, Jamaican
