By Bryan Washington
- Total Time
- 3 hours, plus overnight soaking
- Rating
- 4(229)
- Notes
- Read community notes
Jamaican stew peas are ubiquitous to the island nation, and each version is as individual as the person cooking them. Red peas (kidney beans) are mellowed out with coconut milk and stewed alongside beef, pork, chicken or even vegetarian options. Allowing ample time to soak the peas before cooking makes for a streamlined process. And, as ever, your most crucial ingredient will be time. But the more you make this dish, the more it’ll gel alongside your personal preferences: more garlic, less meat, larger peppers or varied herbs. The choices are entirely yours. Spinners, flour dumplings that you roll into ropes between your hands, are essential to making this a full-fledged meal, adding texture and body to the stew.
Featured in: Jamaican Stew Peas Are a Good Excuse to Slow Down
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Ingredients
Yield:6 servings
- 2cups dried red peas (kidney beans)
- 2pounds salted pig’s tail, chopped, or 1 pound beef stew meat (such as chuck), cut into large chunks
- Salt and pepper
- 5garlic cloves, chopped
- 3scallions, chopped
- 1(13- to 14-ounce) can coconut milk (about 1¾ cups)
- 1Scotch bonnet or habanero chile
- 3thyme sprigs
- 1cup all-purpose flour
- Cooked rice, for serving
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
498 calories; 22 grams fat; 16 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 37 grams carbohydrates; 4 grams dietary fiber; 3 grams sugars; 40 grams protein; 789 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
Rinse your peas, then soak them in a large pot of cold water in the refrigerator overnight or for at least 8 hours. Rinse the chopped pig's tail, if using, and soak in a bowl of cold water in the refrigerator overnight or for at least 8 hours. (If using beef, salt your chunks right before cooking.)
Step
2
Pour out water from the soaked peas, leaving the peas in the pot, then add garlic, scallions and drained pig’s tail or salted beef. Refill with water until everything is just covered. Bring to a simmer, then stir in coconut milk. Continue simmering for at least 2½ hours, until meat is fork tender and peas are cooked through, skimming any foam that rises and replenishing with water as needed to keep solids covered.
Step
3
Add chile and thyme. Continue simmering for 30 minutes, adjusting the seasoning to taste with salt and pepper.
Step
4
While peas are stewing, form your spinners: In a medium bowl, stir flour and a pinch of salt. Then add ¼ cup water, stirring with a wooden spoon until a dough forms. If the dough seems too dry and doesn’t come together, stir in more water, a teaspoon at a time. Pinch off a tablespoon’s worth of dough, and roll it in the palms of your hands to form a thin dumpling (about 5 inches long and scant ½ inch in diameter). Set aside, then repeat, spacing the spinners apart and continuing until you’ve used all of the dough.
Step
5
Fifteen minutes before serving, add spinners to the pot of stew peas, stirring them into the dish. Simmer until cooked through, about 15 minutes. Remove the pot from heat. Serve stew peas hot with white rice.
Ratings
4
out of 5
229
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Cooking Notes
Irie
Made a vegetarian version by adding seitan marinated overnight in green seasoning then browned. Additionally seasoned the stew peas with shado beni (culantro), chopped onion, green pepper, plum tomatoes. Made sure to cook the beans thoroughly " till they bust". Cooked low and slow. Mmmm
Jamaica77
I'm making this for dinner this weekend. I am Jamaican, and I don't use pork, I use salted beef instead.
kate
It seems like the recipe should make note to NOT skip the soaking step and to make sure to actually boil the beans to avoid the food poisoning possible with undercooked kidney beans. Following the recipe exactly seems like it would be enough to make them safe, but perhaps a warning to others to actually follow those steps and the reason why would be prudent!
Su
Folks who struggle to cook tender beans are often working with old beans; an old bean will never soften. Try shopping somewhere with good bean suppliers & turn-over if you can (natural foods co-ops can be great) or mail-ordering from a grower. Canned work, but the broth will be thin in texture and flavor.
Kimcheefairy
The very first instruction is to soak the beans!
mary
Made with smoked wild duck and pheasant- really, really good.
kz
The flavor profile was awesome! I used a smoked ham hock and added a little allspice. I think this recipe could easily adapt to canned beans.
EV
This was delicious! Swapped shallot for scallion because I didn’t have any and it was great. I added salt several times during cooking
kz
The flavor profile was awesome! I used a smoked ham hock and added a little allspice. I think this recipe could easily adapt to canned beans.
Michelle Schwinghammer
Delicious, a version of what we call "beans and rice" at my house. One important improvement, in Step 2, instead of "refill with water," instead cover with broth. Any kind, low salt, chicken/beef/vegetable. This is a small but important improvement that enhances the flavor exponentially.
Andreas from Germany
I was curious, beans and coconut milk?I like It finally - needs lots of Salt or Fish Sauce, though, just a bit of thyme for me, Chili can be added at several stages. Bean soaking is essential. At the end some lemon juice or rice vinegar to add some brightness. Quite hearty food.
Ryan L.
I used beef and bacon ends which gave a smokier flavor. I used scarlet runner beans instead of kidney beans and they worked well. I also used two habanero chilis and it gave the perfect amount of spice.
LAINIEBIRD
Why is the color of my stew white (after adding coconut milk) , rather than the nice rich brown color in photo? Have no clue.
Steve
What a great dish. Puts me in the islands again. Used Serrano peppers with seeds and all and it was fantastic. A real keeper.Almost as good as Goat Water. Not the same but wonderful flavor. The spinners were the extra icing on this dish.
Marlyn
How do you handle the Scotch bonnet? Whole? Removed before serving?
mary
Made with smoked wild duck and pheasant- really, really good.
John Fluharty
What do you think using canned beans that are drained and rinsed do to the recipe?
RosebudTX
I’m making this now so I won’t get an answer for this time but I’m assuming since it doesn’t say to cover while simmering that you indeed do not cover for those 2-1/2 hours?
JesseeJ
I wonder if this would work with leftover slow-cooker pork (a.k.a. "cheater barbecue")?
SChitty
This is a list of ingredients and then a list of steps that aren't clearly stated. I know how to change a dish on the fly but the beans really should be soaked or boiled first.
Kimcheefairy
The very first instruction is to soak the beans!
Stacy
I never have luck with dried beans. I have never been able to get that creamy texture. I wonder could I use canned and just add them half way through the cooking time?
Su
Folks who struggle to cook tender beans are often working with old beans; an old bean will never soften. Try shopping somewhere with good bean suppliers & turn-over if you can (natural foods co-ops can be great) or mail-ordering from a grower. Canned work, but the broth will be thin in texture and flavor.
Sherry
I never had consistent results with grocery store beans. After using the very fresh heirloom beans from Rancho Gordo, I’ll never go back again! I’ve also had good luck with the products from Palouse Brand.
Annie Possis
I realize that it would not be authentic, but would another kind of dried bean work in this dish? (not huge kidney bean fan but the rest sounds fantastic!)
JeanS
Black beans also work.
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