📝 About This Recipe
A cornerstone of Jamaican Sunday dinners, Stewed Peas is a luscious, creamy masterpiece that marries red kidney beans with rich coconut milk and aromatic spices. This soulful dish features tender pieces of salted pigtails and beef, simmered until the marrow enriches the gravy, complemented by chewy hand-rolled dumplings known as 'spinners.' It is a deeply comforting, savory experience that perfectly captures the heart and heat of the Caribbean.
🥗 Ingredients
The Base
- 2 cups Dried Red Kidney Beans (soaked overnight and drained)
- 6-8 cups Water (for boiling the peas)
- 14 oz Coconut Milk (full fat, canned or fresh)
The Meats
- 1/2 lb Salted Pigtails (chopped into 1-inch pieces and boiled to remove excess salt)
- 1 lb Stewing Beef (cut into bite-sized cubes)
Aromatics and Spices
- 3 stalks Scallions (crushed or bruised)
- 4 sprigs Fresh Thyme
- 4 cloves Garlic (minced)
- 6-8 whole Pimento Berries (Allspice) (crushed slightly)
- 1 whole Scotch Bonnet Pepper (keep whole to avoid excessive heat)
- 1 inch Ginger (grated)
Spinners (Dumplings)
- 1 cup All-purpose Flour
- 1/2 teaspoon Salt
- 1/3 cup Water (cold)
👨🍳 Instructions
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1
Begin by prepping the salted pigtails. Boil them in a pot of water for 20-30 minutes to remove excess salt. Drain and set aside. If using very salty meat, repeat this process once more.
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2
In a large heavy-bottomed pot or pressure cooker, add the soaked kidney beans, the pre-boiled pigtails, the stewing beef, and the minced garlic with 6 cups of water.
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3
If using a pressure cooker, cook for 30-40 minutes until beans are tender. If using a regular pot, simmer on medium-high heat for 1.5 to 2 hours, adding water as needed until the beans and meat are soft.
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4
Once the beans are tender, pour in the coconut milk and stir well. The liquid should start to take on a creamy, reddish-pink hue.
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5
Add the bruised scallions, thyme sprigs, crushed pimento berries, and grated ginger to the pot. Stir gently.
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6
Place the whole Scotch Bonnet pepper on top of the liquid. Do not cut it; the goal is to infuse the flavor and aroma without the intense heat of the seeds.
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7
Prepare the 'spinners' by mixing the flour and salt in a small bowl. Gradually add water and knead into a stiff dough.
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8
Pinch off small pieces of dough (about a tablespoon) and roll them between your palms to create long, thin, tapered dumplings. Drop them directly into the simmering pot.
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9
Reduce the heat to medium-low and allow the stew to simmer uncovered for another 20-30 minutes. This allows the sauce to thicken and the flavors to meld.
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10
Use the back of a wooden spoon to crush a few of the kidney beans against the side of the pot; this releases starch and creates a naturally thick, velvety gravy.
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11
Taste the stew. The salted meat usually provides enough salt, but add a pinch of black pepper or salt if necessary.
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12
Remove the Scotch Bonnet pepper and the woody thyme stems before serving. The stew is ready when it is thick enough to coat the back of a spoon.
💡 Chef's Tips
For a vegetarian version, omit the meats and use smoked paprika or liquid smoke to mimic the depth of flavor. Always keep the Scotch Bonnet pepper whole; if it bursts, the stew will become extremely spicy. If your stew is too thin, simmer it uncovered for longer rather than adding cornstarch to maintain the authentic texture. Soaking the beans overnight is crucial for even cooking and easier digestion. Freshly squeezed coconut milk provides a superior, richer flavor compared to canned versions if you can find it.
🍽️ Serving Suggestions
Serve hot over a generous bed of steamed white jasmine or basmati rice. Pair with a side of fried sweet plantains to balance the savory notes with sweetness. Include a fresh garden salad or steamed cabbage for a crunchier texture. Wash it down with a glass of ice-cold Jamaican Sorrel or a Ginger Beer. Add a few slices of avocado (pear) on the side for extra creaminess.