Stew Peas Recipe
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.
Servings: 8
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
*I recommend using seda red beans or red kidney beans. Use dry uncooked beans, not canned.
**If you don’t eat pork, salted beef can be used as an alternative.
Note: Even though red beans are the main ingredient in this dish, Jamaicans call them peas just like in rice & peas.
