Jamaican stew peas with dumplings (spinners), is a popular hearty Jamaican dish. It is made with kidney beans, also called red peas in Jamaica.
Traditionally “stew peas” is cooked with salted beef, oxtail or pig’s tail, but here I present a vegan version that would please the palate of the most skeptic.
Jamaican stew peas with dumplings (spinners) also contain a Jamaican version of unleavened dumplings also known as spinners, they are also usually made with white flour but I used whole wheat pastry flour instead for added vitamins, minerals, and fiber.The stew is cooked in coconut milk and flavored with thyme, onions, scotch bonnet pepper. I used whole scotch bonnet pepper for more of the authentic flavor and not the spicy heat. Coconut milk is an essential component of this stew and many other Jamaican dishes.
If you are wanting to cook like a Jamaican then this dish is a dream come true! This dish is so easy to make, I have made this dish several times for my guests and they tell me how much it tastes amazing!
When growing up in Jamaica, we tend to make our own coconut milk from the fresh coconuts than the canned version. It was less expensive and resulted in a more flavorful milk. Now that I live in the USA and don’t usually have access to the fresh coconut, I use canned coconut milk in my recipes. I usually purchase Thai Kitchen Unsweetened Coconut Milk.
. Since I made this recipe in 2012, I now only eat gluten-free dumplings, so I have updated this recipe to include a recipe for Jamaican gluten-free dumplings.
. Substitute 2 cans of kidney beans for the dried kidney beans and omit the water.
. Use 1-14 ounce can coconut milk if you don’t have fresh coconut milk
. Follow me on Instagram and if you make this recipe be sure to tag me #healthiersteps
- 2 cups dried kidney beans
- 6 cups water
- 2 cups coconut milk
- 1 onion, minced and/or 2 scallions, chopped
- 2 cloves garlic, minced
- 1 carrot, diced
- 1 1/2 – 2 teaspoon sea salt or to taste
- 1 sprig thyme or 1/2 tsp dried thyme
- 1 whole scotch bonnet pepper (with stem intact)
- 1/4 teaspoon fresh ginger grated(optional)
- 1/4 teaspoon ground all spice optional
- 1 recipe for dumplings (spinners)
Soaking beans night before
Ingredients I used
Cooking on the stove
Sort and wash beans, soak in water overnight or for at least 8 hours. The following day discard water and rinse beans, place in a saucepan with water and bring to boil, lower heat to simmer until tender for about 1 hour. Add coconut milk, carrots, onion, garlic, and continue simmering. Add spinners and thyme and other seasonings, simmer for another 30 minutes or until sauce is thick. Discard pepper before serving. Delicious served with brown rice and a salad!
- 1/2 cup whole wheat flour (I used whole wheat pastry)
- 1/4 cup water
- Pinch salt
Place flour and salt in a bowl. Add water and mix to make a stiff dough. Pinch off small pieces of dough and roll into the palm of hands to make long thin dumplings. Drop into simmering stew.
Gluten -Free Spinners/Dumplings
1/2 cup brown rice flour
1 tablespoon potato starch
1 tablespoon ground flax seeds
Pinch sea salt
Place brown rice flour, potato starch, ground flax seeds, and salt in a bowl. Add water and mix to make a stiff dough. Pinch off small pieces of dough and roll into the palm of hands to make long thin dumplings. Drop into simmering stew.
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