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.

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 confusion 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.

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 treaty 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 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

• 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

• 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.

Recipes you may like

• Plantain Curry
• Black Eyed Pea Curry
• Stewed Kidney Beans
• Caribbean Butter Beans Curry
• Black Bean Curry
• Cuban Black Beans

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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 5 votes

Print Pin Rate

Course: Main Course

Cuisine: Jamaican

Prep Time: 20 minutes

Cook Time: 1 hour 45 minutes

Total Time: 2 hours 5 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
• ▢ bell peppers half green and half yellow (optional)
• ▢ 1 large onion chopped
• ▢ 6 garlic cloves minced
• ▢ ½ tsp ground pimento (allspice)(2.5g)
• ▢ 1 tbsp all purpose seasoning (15g)
• ▢ 2 tsp 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 tsp pink salt (2.5g)
• ▢ 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

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