This bean stew or as Jamaicans call it "Stew Peas", is a rich and flavorful dish that is very popular in the island. Stew Peas has been around on the island since the 1940's. However, recipes for this dish has only been seen in cookbooks since the 1970's. Kidney Beans are the star of this dish, and they also help to thicken the stew. Jamaicans mainly pair the beans with salted beef, pig's tail, oxtail, chicken feet or chicken. "Spinnaz", which are dumplings that are shaped by rubbing the palm of the hands together, make the dish complete, and is a fun activity to get your kids involved. Coconut milk adds to the flavor and body of the stew. Scallion, thyme, scotch bonnet pepper, garlic, pimento berries, salt, black pepper and other spices add a comforting flavor to this hearty dish.
If you are a vegetarian or vegan fret not! To make vegan stew peas, just replace the meats with other vegetables like, potatoes. You can even add other beans to the stew. Stew Peas is mostly paired with steamed white rice, but it can also be paired with quinoa, bulgur wheat, or vegetables if rice isn't your thing. This dish can be eaten throughout the year, and you will definitely fall in love with it once you try it.
Take a look at our Stew Peas recipe with instructions below.
Serves: 3-4 persons
Ingredients:
- 2 cans of red kidney beans (15 oz each), drained and rinsed
- 3 Chicken thighs diced
- 2 cloves of garlic, minced
- 3 sprigs of fresh thyme
- 6 pimento berries, crushed
- 8 Cups chicken stock
- 1/2 cup coconut milk
- 1/2 cup gluten-free or all-purpose flour
- 1-2 tsp black pepper
- 1 tsp Z Eats everything seasoning
- 1 tsp garlic powder
- 1 tsp onion powder
- 3 stalks of scallion, chopped
- 1 medium carrot, diced
- 1-2 tsp scotch bonnet pepper (adjust to your spice preference)
- 1/4 cup extra flour for thickening
- 2 tsp oil (for sautéing)
- 1/4 cup flour (for dumplings)
- 1/4 cup butter, vegan butter or plant-based margarine.
Instructions: For the vegan option exclude chicken.
- Season the diced chicken with Z Eats everything seasoning, garlic powder, black pepper, onion powder, half of the minced garlic , half of the portioned scotch bonnet and set aside.
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In a large pot over medium heat, combine the drained red kidney beans, minced garlic, crushed pimento berries, thyme sprigs, chopped scallion, diced carrot, chicken stock. Cook for about 20 minutes over medium- high heat. You can also use water instead of the chicken stock.
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While the bean mixture is cooking, prepare the dumplings. In a mixing bowl, using your fingertips, combine flour with water, a little at a time, until the dough comes together. Then knead the dough until it's smooth and pliable. Set aside. (If making the vegan option, skip steps 4 & 5)
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In a small frying pan, heat the oil over medium-high heat. Add the seasoned chicken and sauté for 8 minutes.
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If using chicken, add the cooked chicken pieces to the pot with the bean mixture.
- Add coconut milk and stir.
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After the beans have simmered for about 30 minutes, gently add the dumplings to the pot, by rolling tiny pieces of the dough between the palm of your hands. Just rub your hands together and the dough will take shape. Allow them to cook along with the beans, chicken (if using), and carrots for an additional 20-30 minutes, or until the dumplings are cooked through.
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Stir in the butter or plant-based margarine, remaining scallion, and thyme leaves. Continue to cook for an additional 5 minutes. You can add a whole scotch bonnet but remember to remove it when you turn the stove off.
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In a separate small bowl, mix the 1/4 cup of flour with a little water to create a smooth, lump-free paste. Stir this mixture into the pot to thicken the stew. Cook for an additional 5-7 minutes while stirring occasionally.
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Taste and adjust the seasoning if necessary. You can add more black pepper, scotch bonnet pepper, or Z Eats everything seasoning according to your taste.
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Serve the delicious bean stew with rice, quinoa, bulgur, or vegetables. Enjoy your hearty and flavorful meal!