Vegan Jamaican Stew Peas
Vegan Jamaican Stew Peas is a popular, tasty, and hearty Jamaican stew dish. kidney beans also called red peas in Jamaica, are cooked with a flavorful coconut, fragrant spices, thyme, onion, garlic, and Scotch bonnet pepper.
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Servings: 12 servings
Calories: 132kcal
Equipment
Ingredients
- 2 cups dried kidney beans
- 6 cups water
- 1 (14-ounce) can of coconut milk
- 1 medium onion chopped
- 2 cloves garlic minced
- 1 1/2 –2 teaspoons salt or to taste
- 1/2 teaspoon dried thyme or 1 sprig of fresh
- 1 medium carrot cut into coins
- 1 whole Scotch Bonnet pepper stem intact or 1/4 teaspoon cayenne pepper
- 1/4 teaspoon fresh ginger grated
- 1/4 teaspoon ground allspice or 6 berries
- 1 batch of dumplings/spinners
Dumplings/Spinners
- 1/2 cup flour: I used Krusteaz all-purpose flour
- 1/4 cup cold water
- 1/4 teaspoon salt
Instructions
For The Stew Peas
- Sort and wash beans, and soak them in water (about 3 inches above the beans) overnight or for at least 8 hours.
- The following day, discard water and rinse beans, place them in a large saucepan with the 6 cups of water, and bring to a 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!
For The Dumplings
- 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 palms of your hands to make long, thin dumplings. Drop them into the simmering stew.
Nutrition
Calories: 132kcal | Carbohydrates: 24g | Protein: 8g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 111mg | Potassium: 456mg | Fiber: 6g | Sugar: 1g | Vitamin A: 886IU | Vitamin C: 3mg | Calcium: 39mg | Iron: 2mg