Looking for a wholesome and delicious dish fit for the entire family? This Jamaican Vegan Stew Peas recipe is exactly what you need. It’s hearty and packed with authentic flavors you’ll love.
Why do Jamaicans Call Kidney Beans Peas?
I wish I could give you a straightforward answer but not even my Jamaican Parents who grew up in the 80’s could tell you why.
It’s an easy way to tell a Jamaican from a non-Jamaican. Most of us grew up hearing red kidney beans being referred to as peas and I think the ship to change that now has sailed. Just know that if you hear a Jamaican say ‘peas’, expect to be served up some red kidney beans.
If you’re interested in Jamaican recipes, you will like my Vegan Ackee Recipe.
Can I make Jamaican stew peas with canned beans?
Yes, you can. Follow the same instructions outlined in the recipe card at the end of this post. You can rinse and drain the peas but if you want the stew to be thicker and darker in color, use the liquid from the can.
What kind of coconut milk should I use?
Jamaicans love coconut milk. We use it in soups, stews, porridges etc. It is versatile and can be found in various forms.
If you live in the Caribbean or another topical area, fresh coconut is very accessible. If not, you can use the more convenient forms such as coconut milk from a can or the powder.
Note carefully though, many coconut milk powders are not vegan as they contain milk-based sodium caseinate (derived from animals). This is why I advise using the canned form instead. However, if its not accessible to you, read your ingredient lists carefully.
Ingredients you will need to make the Best Jamaican Stew Peas Recipe
Please note that the amounts of the ingredients needed and the cooking instructions (in detail) are found in the RECIPE CARD. Keep scrolling and you will find it down below.
Kidney Beans– dried, fresh, or canned beans can be used in this recipe.
Coconut milk– adds a creamy richness to the stew and of course, a unique flavor.
Garlic, onion, red bell pepper, tomato, scallion and all-purpose seasoning blend add flavor to the stew
Carrots and the potato makes the stew really hearty and the potato helps to thicken it
Thyme and scotch bonnet add a characteristic Caribbean flavor to the dish
Oil and Salt
Flour, water and salt to make the dumplings (spinners)- adds a nice contrast in texture to the dish.
How to make Jamaican Vegan Stew Peas
1. If using dried peas, soak overnight and allow is to cook in the pressure cooker for 30 minutes.
2. Prepare dough for dumplings (spinners)
3. Prepare fresh seasonings and vegetables.
4. Sauté seasonings and vegetables in a deep skillet or pot.
5. Add coconut milk, scotch bonnet and water
6. Form dumplings and add one by one, cover pot with a lid and allow to simmer.
7. Add red kidney beans and allow to simmer. Serve hot as a main or side dish.
How to store and reheat leftovers
All you need to do is place your leftovers in a sealed container and store it in the refrigerator for up to four days. You can also store it in the freezer for up to a month.
Reheat this stew on the stove top or in the microwave for a few minutes and serve.
Three ways to avoid gas when eating beans
- Eating beans slowly aids in its digestion. Take your time and savor each bite and you’ll avoid the unpleasant effects of gassiness afterwards.
- Have a warm cup of fennel, peppermint or chamomile tea after your meal. This will relieve gassiness while soothing the stomach.
- Soak your beans over night so that your body will be able to digest it better and quicker.
Jamaican Vegan Stew Peas
Equipment
- 1 Pressure cooker optional
Ingredients
Jamaican Stew Peas (vegan)
- 1 cup dried or fresh kidney beans or two, 15 oz. cans
- 1 cup coconut milk canned
- 2 cloves garlic minced
- 1 medium yellow onion diced
- 2 medium carrots diced
- 1 small potato diced
- ¼ cup red bell pepper diced
- 1 medium roma tomato diced
- ¼ cup scallion diced
- 2 sprigs fresh thyme separate
- 1 scotch bonnet pepper whole
- 1 tsp. all purpose seasoning blend
- 1 tsp salt
- 1 tbsp. oil
Dumplings (spinners)
- 2 cups all-purpose flour
- 1/2 cup + 2 tbsps. water
- 1/4 tsp. salt
Instructions
Dried beans
- Soak beans in water overnight or for at least 4 hours before cooking. In a pressure cooker, add 6 cups of water, salt, 2 cloves of garlic, a sprig of fresh thyme, and the peas. Allow the peas to cook for 30 minutes.
- Mince garlic, dice onion, carrots, potato, bell pepper, tomato and slice your scallion/green onion. Set aside.
- In a deep skillet (deep enough to cook the stew peas) add one tbsp. of oil over a high flame. Add the onion, scallion and garlic in the skillet and stir continuously until fragrant. Reduce flame to medium, add the rest of the prepared seasonings the all-purpose seasoning blend and salt then stir occasionally for 5-7 minutes.
- To deglaze the pan, add coconut milk and a whole scotch bonnet pepper followed by a cup of water (use the water you boiled the kidney beans in).
- To make the dumplings (spinners), pinch a piece of the dough as big as a tablespoon each and roll into finger-like shapes. Add them into the pot one by one and then stir gently. Cover with a lid and allow this to simmer on a low flame for 10 minutes.
- Add kidney beans and a sprig of thyme then cover the pan with a lid and allow to simmer for 10 minutes or until a desired consistency is reached. Simmer for longer if you desire a thicker stew.
Notes
Made this recipe? Let me know how it went by leaving a comment below