Contrary to what you may think, the Jamaican stewed peas isn’t cooked with peas. Although Jamaicans use the term peas, it’s made with red kidney beans. The stewed peas is a hearty delicacy you can prepare for dinner any day, although it was traditionally cooked on Sundays. It’s a quick recipe that won’t take you long to prepare.
Traditionally, this recipe includes different types of meat, chicken, turkey necks, pig’s tail or feet or even beef. However, we are sharing a vegan version that you’ll still find fulfilling. The combination of kidney beans, carrots, pepper and different seasonings will leave you wanting more.
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Not forgetting, the dumplings, commonly known as spinners in Jamaica. They are easy to make and tasty. You can serve your vegan Jamaican stewed peas with white rice as the side dish. You can use jasmine rice or basmati rice, whichever you prefer. In this post, we explain how you can make vegan Jamaican stewed peas.
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How to Make Vegan Jamaican Stew Peas
Ingredients
- 3 to 4 Scotch bonnet peppers or any peppers of your liking.
- ½ finely chopped red onions.
- 4 cloves of garlic.
- A bunch of scallions.
- A handful of fresh thyme.
- 2 finely chopped carrots.
- A teaspoon of different spices. Dried parsley, black pepper, paprika, and salt.
- Olive oil or coconut oil.
- 2 cups of vegetable stock.
- A can of coconut milk.
- Finely chopped bell peppers.
- 2 cans of dried kidney beans, soaked overnight. You can also use canned beans.
- Thickening agent. All-purpose flour, arrow-root starch or tapioca flour.
- 1 to 2 Pimento seeds (optional)
- 1 to 2 tablespoons of salt.
- For the Spinners or dumplings.
- 1 cup of flour.
- ½ tsp of salt to taste.
- ½ cup of water.
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Instructions
- Add olive oil to a Dutch oven or large pot on medium-high heat. When the oil is hot, add garlic and onions for 1 to 2 minutes.
- Pour in the carrots and bell peppers. Add your additional spices; paprika, parsley, pimento seeds, black pepper and salt. Stir until they are well combined.
- Add the beans, coconut milk and vegetable stock. Gently mix them and then leave them to boil. When it starts to boil, lower the heat and let it cook for another 10 to 15 minutes. It’s time to prepare the dumplings.
- In a bowl, mix the flour, salt and black pepper. Mix them until they are combined. Gradually add the water until you make a stiff dough. Don’t pour all the water because you’ll end up with sticky dough.
- Make sausage-like rolls using the palm of your hands. It shouldn’t be too small or too big. Make the best judgment depending on the amount of dough you have.
- Once done, dip the dumplings in the boiling mixture. Add the remaining ingredients; scallions and the whole scotch bonnet pepper, and mix until they are incorporated. Let it simmer for another 10 minutes until the stew is thick enough.
- When everything is cooked, remove the scallions and thyme. Have bowls ready to serve. You can enjoy the vegan Jamaican stewed peas with jasmine rice or Basmati rice.
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Things to Remember
- Storing the Vegan Jamaican Stewed Peas. If you have any leftovers, put them in a refrigerator for 3 days. Alternatively, you can freeze them for 4 to 6 months. When you want to use it, defrost by placing the stew peas at room temperature in your refrigerator. Re-heat on a stove before serving.
- Remember to always soak the kidney beans overnight. Before you cook, wash them again and boil until they are tender.
Video Credit: From the Comfort of my Bowl
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Jhanelle is a Jamaican-born vegan food lover who shares her favorite recipes.
Vegan Jamaican Stewed Peas
Equipment
Ingredients
- 3 to 4 Scotch bonnet peppers or any peppers of your liking.
- ½ finely chopped red onions.
- 4 cloves of garlic.
- A bunch of scallions
- A handful of fresh thyme
- 2 finely chopped carrots
- A teaspoon of different spices. Dried parsley black pepper, paprika, and salt.
- Olive oil or coconut oil.
- 2 cups of vegetable stock.
- A can of coconut milk.
- Finely chopped bell peppers.
- 2 cans of dried kidney beans soaked overnight. You can also use canned beans.
- Thickening agent. All-purpose flour arrow-root starch or tapioca flour.
- 1 to 2 Pimento seeds optional
- 1 to 2 tablespoons of salt.
- For the Spinners or dumplings
- 1 cup of flour
- ½ teaspoon of Salt
- ½ cup of water
Instructions
- Add olive oil to a Dutch oven on medium-high heat. When the oil is hot, add garlic and onions for 1 to 2 minutes.
- Pour in the carrots, and bell peppers. Add your additional spices; paprika, parsley, pimento seeds, black pepper and salt. Stir until they are well combined.
- Add the beans, coconut milk and vegetable stock. Gently mix them and then leave them to boil. When it starts to boil, lower the heat and let it cook for another 10 to 15 minutes. It’s time to prepare the dumplings.
- In a bowl, mix the flour, salt and black pepper. Mix them until they are combined. Gradually add the water until you make a stiff dough. Don’t pour all the water because you’ll end up with a sticky dough.
- Make sausage-like rolls with your dough. It shouldn’t be too small or too big. Make the best judgment depending on the amount of dough you have.
- Once done, dip the dumplings in the boiling mixture. Add the remaining ingredients; scallions and scotch bonnet, and mix until they are incorporated. Let it simmer for another 10 minutes until the stew is thick enough.
- When everything is cooked, remove the scallions and thyme. Have bowls ready to serve. You can enjoy the vegan Jamaican stewed peas with Jasmine rice or Basmati rice.
Video
Nutrition
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