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BLANK » Recipe Index » Caribbean Dishes

Jamaican Stew Peas (Vegan, Gluten Free)

January 18, 2021 by Charla 17 Comments

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short pin stew peas
long pin stew peas

This is my vegan rendition of the infamous Jamaican stew peas. Made from red kidney beans that are simmered until soft with a medley of vegetables, herbs and spices.

hands holding the casserole pot with brown rice above

If you are looking for a Caribbean stew that is hearty and incredibly filling then you need to try this dish.

Just in case you aren't aware that many of the English speaking Caribbean islands refer to legumes i.e black beans, pigeon, kidney beans etc... as "peas".

This is just something that I grew up calling them and this can be confusing to some people.

This dish consists of red kidney beans that are soaked overnight. Then the next day the peas are boiled, usually with the meat until the peas are tender.

Then the herbs, spices, spinners and coconut milk (not everyone adds coconut milk to theirs) are added and the peas are cooked until they soften to the point that a thick stew is formed.

close up of the dish with stew peas

What are spinners?

What makes this Jamaican recipe a signature dish are the infamous spinners. Spinners are a form of dumpling, you can make them with the usual flour, water, salt and additional ingredients like cassava, cornmeal etc..

However spinners are not disc shaped, they resemble long fingers that you make by rolling them in the palm of your hands hence the name.

In my humble opinion, stew peas are the backbone of Jamaican culture because it is a very inexpensive dish that has so many variations to it.

The meat version of this dish is made with one or an admixture of the following meat - salted pigtail, salted beef, turkey neck, chicken foot (steppers) chicken or even turkey wings.

Growing up we would have either use beef or chicken pieces in our stew peas. We would also use coconut cream rather then coconut milk but nowadays I like rotating between both.

As more people become plant based it's not unheard of to have vegan adaptations of Caribbean recipes and Jamaican stew peas are no exception.

My version of stew peas omits the use of meat and is great for people who are plant based or simply want a change/alternative to the meat version.

The steps

step1-9preparing the stew peas
  • Place the dried peas in a bowl with enough water to cover the peas and leave to soak overnight or several hours.
  • The next day, discard the water and rinse the peas.
  • Add the peas to a large saucepan with the 6 cups of water along with the garlic and onions and tied thyme sprigs.
  • Bring to a boil then reduce to medium heat, place the lid half on and simmer for roughly an hour or until peas are soft (you should be able to mash them with ease when they are done).
  • Add the carrots, bell peppers, pimento, black pepper, all purpose seasoning and pink salt.
  • Add the spinners then pour in the coconut milk.
  • Bring the pot to the boil then reduce to medium-low heat
  • Allow the spinners to start cooking for 10 minutes then either remove about ½ cup worth of peas and mash them then return/stir them into the pot. (you can do this by using the back of a spoon instead) I like to do this to help thicken the stew plus it quickens the simmering process.
  • Add the scotch bonnet then place the lid half on and allow the stew to simmer until it thickens (it should take about 30-45 minutes)
  • Do a taste test and adjust the seasoning if needed.
  • Remove the thyme stems and scotch bonnet before serving.

To make the dumplings

step1-6 making the dumplings
  • Place the flour is a large bowl with the pink salt
  • Pour the water (at little at a time) into the bowl and at the same time use your other hand to form a pliable dough ball.
  • Then pinch off a small amount of the dough and roll it into the palm of your hand to make your spinners.

Notes and tips

  • Traditionally stew peas are made using dried red kidney beans. I haven't tried fast tracking the recipe with canned peas.
  • Feel free to serve this with Brown Rice or Cauliflower Rice for a low carb option.
  • Make sure the scotch bonnet isn't pricked or burst or that will cause the recipe to be really spicy.
  • Mashing the peas makes the stew much thicker, some people like to allow the beans to naturally thicken on their own but I like to help the process by doing this and recommend it.
  • You can make the spinners while the peas are cooking, that way you will save some time.
  • If you are concerned about calories omit the spinners although spinners are traditionally paired with stew peas and rice.
stew peas in a casserole dish

Recipes you may like

  • Plantain Curry
  • Jackfruit Stew (Brown Stew Jackfruit)
  • Black Eyed Pea Curry
  • Stewed Kidney Beans
  • Caribbean Butter Beans Curry
  • Black Bean Curry
  • Cuban Black Beans

**Don't forget to comment below and star rate if you have tried my recipes. Let's be friends and engage on Facebook and Instagram I also like to pin on Pinterest, where you can find more amazing recipes.**

stew peas in a casserole dish

Jamaican Stew Peas (Vegan, Gluten Free)

This is my vegan rendition of the infamous Jamaican stew peas. Made from red kidney beans that are simmered until soft with a medley of vegetables, herbs and spices.
5 from 8 votes
Print Pin Rate
Course: Main Course
Cuisine: Jamaican
Prep Time: 30 minutes minutes
Cook Time: 1 hour hour 45 minutes minutes
Total Time: 2 hours hours 5 minutes minutes
Servings: 6 people
Calories: 318kcal
Author: Charla

Ingredients

  • 2 cups red kidney beans (354g)
  • 6 cups water (1.4 litres)
  • 1 can full fat coconut milk (or 2 cups/14oz/400ml)
  • 1 medium carrot chopped
  • bell peppers half green and half yellow, chopped (optional)
  • 1 large onion chopped
  • 6 garlic cloves minced
  • ½ teaspoon ground pimento (allspice)(2.5g)
  • 1 tablespoon all purpose seasoning (15g)
  • 2 teaspoon black pepper (10g)
  • 6 sprigs of thyme tied in a bundle
  • pink salt to taste
  • scotch bonnet optional

For the spinners

  • 1 ¼ cups gluten free flour (170g)
  • ½ teaspoon pink salt (2.5g)
  • warm water set aside about ¾ cup, you may not use all of it

Instructions

  • Place the dried peas in a bowl with enough water to cover the peas and leave to soak overnight or several hours.
  • The next day, discard the water and rinse the peas.
  • Add the peas to a large saucepan with the 6 cups of water along with the garlic and onions and tied thyme sprigs.
  • Bring to a boil then reduce to medium heat, place the lid half on and simmer for roughly an hour or until peas are soft (you should be able to mash them with ease when they are done)
  • Add the carrots, bell peppers, pimento, black pepper, all purpose seasoning and pink salt.
  • Add the spinners then pour in the coconut milk.
  • Bring the pot to the boil then reduce to medium-low.
  • Allow the spinners to start cooking for 10 minutes then either remove about ½ cups worth of peas and mash them then return/stir them into the pot. (you can do this by using the back of a spoon instead) I like to do this to help thicken the stew plus it quickens the simmering process.
  • Add the scotch bonnet then place the lid half on and allow the stew to simmer until it thickens (it should take about 30-45 minutes)
  • Do a taste test and adjust the seasoning if needed.
  • Remove the thyme stems and scotch bonnet before serving.

To make the spinners

  • Place the flour is a large bowl with the pink salt
  • Pour the water (at little at a time) into the bowl and at the same time use your other hand to form a pliable dough ball.
  • Then pinch off a small amount of the dough and roll it into the palm of your hand to make your spinners.

Notes

  • Traditionally stew peas are made using dried red kidney beans. I haven't tried fast tracking the recipe with canned peas.
  • Feel free to serve this with Brown Rice or Cauliflower Rice for a low carb option.
  • Make sure the scotch bonnet isn't pricked or burst or that will cause the recipe to be really spicy.
  • Mashing the peas makes the stew much thicker, some people like to allow the beans to naturally thicken on their own but I like to help the process by doing this and recommend it.
  • You can make the spinners while the peas are cooking, that way you will save some time.
  • If you are concerned about calories omit the spinners although spinners are traditionally paired with stew peas and rice.

Nutrition

Calories: 318kcal | Carbohydrates: 41g | Protein: 10g | Fat: 15g | Saturated Fat: 12g | Sodium: 224mg | Potassium: 468mg | Fiber: 9g | Sugar: 2g | Vitamin A: 1810IU | Vitamin C: 5mg | Calcium: 110mg | Iron: 6mg
Tried this Recipe? Tag me Today!Mention @ThatGirlCooksHealthy or tag #ThatGirlCooksHealthy!

More Caribbean Dishes

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    Homemade Mauby Drink (Caribbean Bark Beverage)
  • 2 snapper with yuca and oranges garnished
    Baked Snapper (Mojo Style)
  • 2 sea bream on a platter
    Sea Bream Recipe (Air Fried)
  • 2 cups and a bowl of souse
    Chicken Foot Souse

About Charla

I'm Charla. Caribbean foodie & Certified Health Coach. Welcome to the heaven of gluten and dairy free recipes as well as modernised healthier alternatives to some of your favourite Caribbean recipes.

Comments

  1. AWake Self Discovery says

    December 24, 2023 at 1:11 am

    5 stars
    Nice recipe. Thank you. x

    Reply
    • Charla says

      December 24, 2023 at 11:33 am

      You are very welcome.

      Reply
  2. Kellybelly says

    December 19, 2022 at 3:48 am

    5 stars
    Hello, thank you for sharing your recipes. They all look amazing and authentic. This blog is extremely helpful for me because I want to make food like my parents (amazing cooks) but as you likely know they don't measure anything.

    If I put beef in this soup, when should I add it? I'm not sure how long it will take to cook.

    Thank you!

    Reply
    • Charla says

      December 19, 2022 at 5:02 pm

      Hi Kelly, thanks for stoppping by and showing some support to my blog. If you were to add beef to the stew peas, I would pressure cook it first of all for about 20-30 minutes to make it more tender and add about 2 tbsp of all purpose seasoning to the water so the beef has some flavour. Once the beef has cooked, strain off the water and set it aside. You will want to add the beef at step 9 (see the recipe instructions) so you will be adding it just as the stew peas are about to be simmered. I hope that helps!

      Reply
    • Jackie says

      May 02, 2024 at 8:55 am

      Kellybelly - DO NOT DISCARD THE MEAT LIQUID - that too offer up another level of llavour to the stew peas. Discard is not necessary but use less of it as too much may make the stew peas thinner

      Reply
  3. Raynique Brown says

    April 29, 2022 at 8:30 pm

    Hi,
    I was wondering what the serving size is?
    I am aware that it says serves 6 people however, I am curious how many grams, cups, or ounces is in a serving size.

    Thank you!

    Reply
    • Charla says

      April 29, 2022 at 8:50 pm

      Hi Raynique, the nutritional content is right underneath the notes section, is that of any use to you?

      Reply
  4. Danielle says

    August 17, 2021 at 2:48 pm

    Hi! When do we add the scotch bonnet? I didn't see it in the recipe instructions. Thanks!

    Reply
    • Charla says

      August 17, 2021 at 2:54 pm

      Hi Danielle, my apologies! You are correct, step 9, after you have mashed some of the peas and just before you leave the stew to simmer, you will need to add the scotch bonnet if you are using one (this is optional) at that point. I hope that clarifies things!

      Reply
  5. Beth says

    January 21, 2021 at 11:15 pm

    5 stars
    This looks so delicious and full of flavor! I'm so excited to give this a try! I can't wait!

    Reply
    • Charla says

      January 22, 2021 at 12:15 am

      Thanks Beth and enjoy!

      Reply
  6. Bintu | Recipes From A Pantry says

    January 21, 2021 at 10:48 pm

    5 stars
    Such a hearty and tasty dish! Something I am definitely going to have to try for sure!

    Reply
    • Charla says

      January 22, 2021 at 12:16 am

      Thanks Bintu. I know you are a fan of Jamaican food, you will love this one!!

      Reply
  7. Jeannette says

    January 21, 2021 at 10:39 pm

    5 stars
    I just LOVE the spices that go in this stew and those spinners are just fantastic. Such a wholesome dish that's perfect for weeknight dinners!

    Reply
    • Charla says

      January 22, 2021 at 12:15 am

      Thanks Jeanette. The spinners are in a league of their own!!

      Reply
  8. rika says

    January 21, 2021 at 10:18 pm

    5 stars
    My husband and I love Jamaican food. This stew looks so good and comforting 🙂 I love peas!

    Reply
    • Charla says

      January 22, 2021 at 12:16 am

      Yes!! So nice to hear that Rika.

      Reply
5 from 8 votes (2 ratings without comment)

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short pin stew peas
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a picture of Charla

Hey, I'm Charla!

I'm an avid Caribbean foodie. Welcome to the haven of gluten and dairy free recipes as well as modernised healthier alternatives to some of your favourite Caribbean recipes.

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