Vegan Jamaican Stew Peas Recipe
A hearty and flavorful Vegan Jamaican Stew Peas recipe, featuring tender kidney beans simmered in coconut milk with aromatic spices and traditional dumplings known as spinners. This comforting stew is rich in Caribbean flavors with a spicy kick from Scotch Bonnet pepper and is perfect served with brown rice and salad for a wholesome meal.
- Prep Time: 10 minutes (plus 8 hours soaking time)
- Cook Time: 1 hour 40 minutes
- Total Time: 1 hour 50 minutes (excluding soaking time)
- Yield: 12 servings 1x
- Category: Stew
- Method: Stovetop
- Cuisine: Caribbean, Jamaican
- Diet: Vegan
Ingredients
Scale
Beans and Stew
- 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 – 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 (e.g., Krusteaz)
- 1/4 cup cold water
- 1/4 teaspoon salt
Instructions
- Soak the Beans: Sort and wash the dried kidney beans thoroughly. Place them in a large bowl and cover with water at least 3 inches above the beans. Let them soak overnight or for at least 8 hours to soften.
- Cook the Beans: The next day, drain and rinse the beans. Transfer them to a large saucepan, add 6 cups of fresh water, and bring it to a boil over medium-high heat. Reduce the heat to low and let the beans simmer gently until tender, about 1 hour.
- Add Vegetables and Coconut Milk: Stir in the coconut milk, chopped onion, minced garlic, carrot coins, salt, thyme, grated ginger, allspice, and the whole Scotch Bonnet pepper. Continue simmering the stew uncovered to allow the flavors to meld and the sauce to thicken.
- Prepare the Dumplings (Spinners): In a bowl, combine the flour and salt. Gradually add the cold water and mix to form a stiff dough. Pinch off small pieces and roll them between your palms to form long, thin dumplings known as spinners.
- Cook the Dumplings: Drop the prepared dumplings directly into the simmering stew. Continue simmering the stew for another 30 minutes, or until the dumplings are cooked through and the sauce has thickened nicely. Remove and discard the Scotch Bonnet pepper before serving.
- Serve: Serve the Vegan Jamaican Stew Peas hot, ideally with brown rice and a fresh salad on the side for a complete, nutrient-rich meal.
Notes
- Soaking the beans overnight reduces cooking time and improves digestibility.
- Handle Scotch Bonnet peppers carefully as they are very hot; remove before serving to avoid overly spicy stew.
- The dumplings called “spinners” add authentic texture and flavor to the dish.
- Use canned coconut milk for creaminess and depth of flavor.
- This recipe can be doubled to feed a larger crowd.
- For a quicker option, use canned kidney beans but reduce simmering time accordingly.
Keywords: Vegan Jamaican Stew Peas, vegan Caribbean stew, kidney beans stew, coconut milk stew, Jamaican spinners, vegan comfort food, vegan legume stew
Find it online: https://foodiecara.com/vegan-jamaican-stew-peas-recipe/