Classic Jamaican Stew Peas – Caribbean Life

Basic Jamaican Stew Peas recipe.

Picture by Chris De La Rosa

This Basic Jamaican Stew Peas is a heartfelt nod to a dish that’s beloved throughout the Caribbean. Whereas I’ve titled it Jamaican, many islands have their very own variations; this one leans into the flavors I grew up having fun with and the components I had entry to. It’s possible you’ll bear in mind the same recipe I shared again in 2016 for Caribbean Peas Soup. This one simplifies the strategy a bit however holds on tight to that slow-simmered, wealthy taste that makes stew peas such a consolation meals staple.

The recipe begins with crimson kidney beans and salted pigtails, that are pre-boiled to chop the salt and make them meltingly tender. Every thing goes into one pot, thyme, garlic, scallions, bay leaves, Scotch Bonnet peppers, and a little bit of smoked paprika, which isn’t conventional however provides a delicate smoky notice I like. Coconut milk powder creates the bottom, however contemporary or canned coconut milk additionally works superbly. After which there’s the spinners—delicate, handmade dumplings with a whisper of brown sugar, a trick I picked up from a Bajan buddy’s mother.

Stewed peas thicken as they cool, making them even higher the subsequent day! Serve it as-is, or over rice for a meal that’s hearty, humble, and stuffed with Caribbean soul.

Ingredient Information

• Purple Kidney Beans: The “peas” in stew peas, soaked to cut back cook dinner time and soften.
• Salted Pigtails: Present richness, collagen, and deep savory taste.
• Lime or Lemon: Used to wash the pigtails earlier than boiling.
• Onion and Scallions: Construct a taste base for the broth.
• Garlic: Infuses the stew with heat.
• Thyme and Bay Leaves: Add herbaceous depth and aroma.
• Scotch Bonnet Pepper: Brings warmth and a delicate fruitiness.
• Black Pepper and Allspice Berries: Important seasoning for steadiness and heat.
• Smoked Paprika: Non-obligatory, however provides a nice smoky undertone.
• Coconut Milk Powder: Makes the broth wealthy and creamy; substitute with canned coconut milk if wanted.
• Flour, Salt, and Brown Sugar: Type the dough for spinners—small dumplings that cook dinner proper within the stew.

Procuring Made Simple

• Salted pigtails will be present in Caribbean grocery shops or butcher outlets; rinse and boil earlier than utilizing.
• Coconut milk powder is shelf-stable and located in worldwide aisles; you may as well use liquid variations.
• Use dried crimson kidney beans soaked in a single day, or do a fast soak if brief on time.
• Complete pimento (allspice) berries provide a extra genuine style than floor.

Cooking Notes from the Kitchen

• For those who forgot to soak your beans, do a fast soak by boiling water, turning off the warmth, and letting the beans sit for two hours.
• Pre-boil the salted pigtails for 35–40 minutes to cut back saltiness and soften the meat.
• Prepare dinner low and sluggish for not less than 2 to 2.5 hours for the very best taste and texture.
• Use 9–12 cups of water relying on pot measurement and evaporation; regulate because it simmers.
• Spinners (small, rolled dumplings) soak up taste and thicken the stew—don’t skip them!

Sure, merely use a gluten-free flour mix to make the spinners, or omit them altogether. All different components are naturally gluten-free, however at all times double-check labels, particularly for coconut milk powder.

Can I take advantage of a sluggish cooker?

Sure, after pre-boiling the salted pigtails and soaking the beans, switch all the pieces to a sluggish cooker. Prepare dinner on low for six–8 hours or till the beans and meat are tender. Add the spinners over the past hour of cooking.

Prep Time 20 minutes Prepare dinner Time 1 hr Complete Time 1 hr 20 minutes