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This Jamaican stew peas recipe combines red beans, salted pigtail, coconut milk, and spinners in a hearty Caribbean dish that’s simmered until rich and flavorful. After a few hours on the stove, you’ll have a comforting pot of stew peas that’s perfect for sharing with family and friends.
For more traditional Jamaican recipes, try my Curry Goat recipe and Rice and Peas.
Stew peas
Jamaican stew peas has always been one of my favorite dishes. Growing up in Jamaica, my mother would often make it on Wednesdays or Saturdays when she didn’t feel like making soup, and it quickly became a meal I looked forward to.
Why you’ll love this Jamaican Stew Peas Recipe
- A Classic Jamaican Recipe: Stew peas is a dish many Jamaicans grew up eating. It’s comfort in a bowl.
- Rich Flavor: The combination of salted pigtail, red beans, coconut milk, fresh herbs, and aromatics gives stew peas its signature flavor. It’s a simple combination, but each ingredient plays an important role.
- Made with Homemade Spinners: Spinners are long, hand-rolled dumplings that cook right in the stew. They soak up the broth as they simmer, making each bowl more filling.
What type of meat is traditionally used in stew peas?
Salted pigtail is the meat most commonly associated with traditional Jamaican stew peas, though some families also use salted beef. Salted meats became a staple in Caribbean cooking because salting was an affordable way to preserve meat during long journeys across the Atlantic, and these preserved cuts were often distributed to enslaved people. Today, salted pigtail remains a favorite choice for stew peas and contributes much of the dish’s signature flavor.
ingredients for Stew Peas
- Red Beans: In Jamaica, red beans are often called “peas,” which is where this dish gets its name. I recommend using dried red kidney beans or seda red beans, as they’ll hold up well during the long cooking process.
- Salted Pigtail: This is the ingredient that gives stew peas much of its signature flavor. If you don’t eat pork, salted beef is a common substitute.
- Aromatics: Garlic, onion, scallions, thyme, ginger, allspice berries, and scotch bonnet pepper create the flavorful base of the stew. As they simmer together, they infuse the beans and broth with layers of flavor.
- Coconut Milk: Coconut milk adds richness and helps create the creamy consistency that makes stew peas so comforting.
- Seasonings: All-purpose seasoning and black pepper enhance the flavors of the beans, meat, and aromatics without overpowering them.
- Spinners: These simple flour dumplings are rolled by hand and cooked directly in the stew. They absorb the broth as they simmer, making the dish even more hearty and satisfying.
- Water: Used to cook the beans and salted pigtail and create the broth that brings everything together.
How to make Jamaican Stew Peas
Soak the Beans
I start by rinsing the red beans and placing them in a large bowl with enough water to cover them by at least 2 inches. Then, I add the smashed garlic, allspice berries, and a few sprigs of thyme before letting the beans soak for at least 4 to 6 hours, or overnight for the best results.
Prepare the Salted Pigtail
Next, I rinse the salted pigtail and boil it twice in fresh water for 15 minutes each time to remove excess salt. After the second boil, I transfer the meat to a pressure cooker with fresh hot water and cook it for about 15 minutes. If it still tastes too salty, I repeat the process with fresh water before moving on.
Cook the Beans and Meat
Once the pigtail is ready, I add the soaked beans to the pot and continue cooking until both the beans and meat are tender. If I’m using a pressure cooker, this usually takes about 15 minutes. If I’m cooking on the stovetop, I allow more time for everything to soften.
Make the Spinners
While the beans and meat are cooking, I make the spinners. I mix the flour and salt, add the water, and knead everything together until a firm dough forms. Then, I cover the dough with a damp cloth and set it aside until I’m ready to use it.
Add the Seasonings
Once the beans and meat are cooked, I stir in the onion, minced garlic, scallions, thyme, whole scotch bonnet pepper, ginger, and coconut milk. Then, I season the stew with all-purpose seasoning and black pepper to taste.
Shape the Spinners
I pinch off small pieces of dough and roll them between my hands until they form long, thin dumplings. As I shape them, I add them directly to the pot.
Finish the Stew Peas
After adding the spinners, I gently stir the pot and let everything simmer for about 15 minutes. By the end, the spinners are cooked through, the flavors have come together, and the stew peas are ready to serve.
storage
Stew peas is a great make-ahead dish because the flavors continue to develop as it sits. Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, warm it on the stovetop over medium-low heat or in the microwave, adding a splash of water if the stew has thickened too much.
To Freeze: You can freeze stew peas well for up to 3 months. Allow it to cool completely before transferring it to freezer-safe containers.
For best results, thaw the stew peas overnight in the refrigerator before reheating on the stovetop. The spinners may soften slightly after freezing, but they’ll still be delicious and full of flavor.
Tips for Making Stew Peas
- Soak the beans overnight if possible. Soaking the beans helps them cook more evenly and can reduce the overall cooking time. It also gives the garlic, thyme, and allspice more time to flavor the beans.
- Taste the salted pigtail before moving on. The salt level can vary depending on the brand and cut of meat. If it still tastes too salty after boiling and pressure cooking, repeat the process with fresh water before adding the beans.
- Keep the scotch bonnet pepper whole. A whole pepper adds flavor to the stew without making it overwhelmingly spicy. If the pepper bursts while cooking, the heat level will increase significantly.
- Don’t rush the beans. The beans should be fully cooked before adding the remaining seasonings and coconut milk. Undercooked beans can affect the texture of the finished dish.
- Add the spinners at the end. Cooking the spinners for the final 15 minutes helps them hold their shape while giving them enough time to absorb the flavors of the stew.
- Stir gently after adding the spinners. Once the dumplings are in the pot, a gentle stir is all that’s needed. Overstirring can cause them to break apart.
- Adjust the consistency to your liking. If the stew becomes too thick, add a little hot water. If it’s too thin, allow it to simmer uncovered for a few extra minutes until it reaches your preferred consistency.
frequently asked questions
This recipe takes about 1½ to 3 hours to cook, plus the time needed to soak the beans. Using a pressure cooker significantly reduces the cooking time, while the stovetop method can take closer to 3 hours. The cooking time can also vary depending on the age of the beans and how long they were soaked beforehand.
Yes, stew peas can be made in a slow cooker, though it will take longer than using a pressure cooker. You’ll still need to prepare the salted pigtail and soaked beans before adding them to the slow cooker, then cook until the beans are soft and the flavors have developed. Add the spinners near the end of the cooking time so they don’t become too soft.
Dried beans are recommended for this recipe because they hold their shape well during the long cooking process and help create the signature texture of stew peas. Canned beans will cook much faster, but the final dish may not have the same consistency.
Stew peas is typically served as a main dish and is hearty enough to enjoy on its own. However, many people also serve it with white rice, fried plantains, or avocado to make the meal even more filling.
I hope you enjoyed making these Stew PEas.
If you try it, let me know how it turns out. I’d love to hear from you.
For more Jamaican-inspired home cooking, follow me on Instagram, Facebook, YouTube, and TikTok where I share new dishes, tips, and real-time cooking in my kitchen.
Stew Peas Recipe
Equipment
- Large bowl for soaking the beans
- large pot or pressure cooker
- Colander or fine-mesh strainer
- Small mixing bowl for the spinners
- Cutting Board
- Sharp knife
- Measuring cups and spoons
- Wooden spoon or cooking spoon
- Ladle for serving
Ingredients
- 2 cups red beans*
- 3 lbs salted pigtail**
- 8 garlic cloves, 4 smashed and 4 minced
- 8 pimento seeds/allspice berries
- 6 thyme sprigs
- 1 small yellow onion, chopped
- 3 scallion stalks, chopped
- 1 scotch bonnet pepper
- 2 tsp grated ginger or ginger paste
- 1 cup coconut milk
- 1 tsp all-purpose seasoning, or to taste
- 1 tsp black pepper, or to taste
- Water for cooking
For the spinners:
- ½ cup all-purpose flour
- 1/8 tsp salt
- ¼ cup water
Instructions
- Rinse the red beans in a bowl. Fill the bowl of beans with water at least 2 inches above the beans. Add the 4 smashed garlic cloves, pimento seeds, and 2 thyme sprigs. Soak the beans for at least 4-6 hours (or overnight).
- Rinse the salted meat. Place the rinsed meat in a large pot and fill with water at least 2 inches above the meat. Boil the meat with fresh water twice for 15 minutes each time.
- Drain the water from the pot after the second boil. Transfer the meat to a pressure cooker, and fill it with fresh hot water at least 2 inches above the meat.
- Pressure cook on medium-high heat for 15 minutes. After that time, release the pressure. If the meat is still too salty, drain the water and replace it once more with fresh hot water. (If you do not have a pressure cooker, boil it for 1 hour over medium heat.)
- Add the red beans to the boiled meat. Stir, then pressure for another 15 minutes over medium-high heat (or boil in a regular pot over medium heat for another 45 minutes to 1 hour). After that time, release the pressure.
- Make the dough for the spinners: In a small bowl, mix together the flour and salt. Make a well in the middle, and add the water. Knead until a tight dough is formed. Cover with a damp cloth and set aside.
- Once the meat and beans are tender, stir over medium heat. Make sure nothing is sticking to the bottom of the pot.
- Stir in the chopped onion, minced garlic, chopped scallion, remaining thyme, whole scotch bonnet pepper, ginger, and coconut milk.
- Season to taste with all-purpose seasoning and black pepper.
- Pinch off small, quarter-sized pieces of dough at a time, and roll them between your hands until long, skinny dumpling spinners form. Add them to the pot. Gently stir and allow to cook over medium heat for a final 15 minutes.
Notes
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