📝 About This Recipe
Transport your senses to the islands with this velvety, aromatic Red Kidney Bean Stew, often affectionately known as 'Stew Peas' in Jamaica. This soul-warming dish marries earthy red beans with creamy coconut milk, fragrant thyme, and the subtle heat of a whole Scotch bonnet pepper. It is a masterclass in Caribbean comfort food, offering a complex depth of flavor that is both nourishing and deeply satisfying.
🥗 Ingredients
The Legume Base
- 2 cans Red Kidney Beans (15oz each, drained and rinsed (or 2 cups dried, soaked and boiled until tender))
- 1 can Coconut Milk (13.5oz, full-fat for maximum creaminess)
- 1.5 cups Vegetable Broth (low sodium)
Aromatics and Seasoning
- 2 tablespoons Coconut Oil (or neutral vegetable oil)
- 1 large Yellow Onion (finely diced)
- 4 cloves Garlic (minced)
- 3 stalks Scallions (white and green parts, chopped)
- 4-5 sprigs Fresh Thyme (whole)
- 1 tablespoon Fresh Ginger (grated)
- 1 whole Scotch Bonnet Pepper (do not slice if you want flavor without intense heat)
- 6-8 whole Pimento Berries (Allspice) (cracked slightly)
The Finish
- 2 medium Carrots (sliced into half-moons)
- 1 teaspoon Sea Salt (adjust to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 2 cups Spinach (fresh baby spinach, optional)
👨🍳 Instructions
-
1
Heat the coconut oil in a large heavy-bottomed pot or Dutch oven over medium heat until shimmering.
-
2
Add the diced onion and sauté for 5 minutes until translucent and slightly golden around the edges.
-
3
Stir in the minced garlic, chopped scallions, and grated ginger. Cook for another 2 minutes until the kitchen smells incredibly fragrant.
-
4
Add the cracked pimento berries (allspice) and the whole sprigs of thyme, stirring them into the oil to release their essential oils.
-
5
Pour in the drained kidney beans and stir well to coat them in the aromatic oil and spices.
-
6
Add the coconut milk and vegetable broth. Stir gently to combine all the ingredients.
-
7
Carefully place the whole Scotch bonnet pepper into the liquid. Ensure it remains whole to avoid releasing extreme heat.
-
8
Bring the mixture to a gentle boil, then immediately reduce the heat to low. Cover the pot and simmer for 20 minutes.
-
9
Add the sliced carrots to the pot. Cover again and continue to simmer for another 15-20 minutes until the carrots are tender and the sauce has thickened.
-
10
Take a spoon and mash about 1/4 cup of the beans against the side of the pot. This releases the starch and creates a luxurious, creamy gravy.
-
11
Carefully remove the Scotch bonnet pepper, the thyme stems, and the pimento berries if you can find them.
-
12
If using, stir in the fresh spinach and let it wilt in the residual heat for about 2 minutes.
-
13
Season with sea salt and black pepper. Taste and adjust seasoning as needed before serving.
💡 Chef's Tips
For an authentic 'Stew Peas' texture, mashing some of the beans is essential for that thick gravy. Be very careful not to puncture the Scotch bonnet pepper while stirring; its heat is concentrated in the seeds. If you prefer a meat version, you can add salted pigtail or salt beef (boiled first to remove excess salt) at the start of the simmer. If the stew is too thick, add a splash of water or more broth; if too thin, simmer uncovered for the last 10 minutes. This dish tastes even better the next day as the spices have more time to meld together.
🍽️ Serving Suggestions
Serve over a bed of fluffy white basmati or long-grain rice to soak up the gravy. Pair with fried sweet plantains for a perfect balance of savory and sweet. Add a side of Caribbean-style 'Spinners' (small flour dumplings) dropped into the stew during the last 15 minutes. A simple cucumber and tomato salad with a lime vinaigrette provides a refreshing crunch. Enjoy with a cold glass of Sorrel or Ginger Beer to complement the Caribbean spices.