Vegan Jamaican Stew Peas

– Dried kidney beans – 1-14 ounce can coconut milk – 1 medium onion, chopped – 2 cloves garlic, minced – Dried thyme – Carrot, cut into coins – Scotch Bonnet pepper stem intact, cayenne pepper – Fresh ginger, grated – Ground allspice or 6 berries – Dumplings/spinners

Stew Peas

– 1/2 cup flour, I used Krusteaz all-purpose flour – 1/4 cup cold water – 1/4 teaspoon salt


1. Sort and wash beans, soak in water overnight or for at least 8 hours.

For The Stew Peas

2. The following day, discard water and rinse beans, place them in a large saucepan with water and bring to boil, lower heat to simmer until tender for about 1 hour.

3. 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.

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.

For The Dumplings

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