Vegan Jamaican Stew Peas with Kidney Beans

Vegan Jamaican Stew Peas --- a recipe that pays great homage to the traditional, well-known Jamaican dish---Stew Peas. Made with red kidney beans, coconut milk, handmade "spinners" aka dumplings, and veggies seasoned with traditional Jamaican spices. This bowl of goodness is completely creamy + savory. A kick of heat for those who enjoy a bit of spiciness. Entirely Vegan + Gluten-free.

Jamaican Stew Peas is a staple in the Jamaican culture and one that I remember eating a lot growing up. Traditionally, stew peas is made with pig's feet and beef chunks, which makes for the perfect combo of saltiness and savory. While I've had my fair share of delicious stew peas, I definitely wanted to share this vegan version that I've been enjoying lately!

Although I still enjoy traditional Jamaican dishes like this Stew Chicken or Curry Chicken, I really love creating meatless and/or vegan versions of some of my favorite eats (Like this Plant-based Jamaican Oxtail Recipe). But back to this stew peas recipe its hearty, filling, and perfect for a warm, comforting meal any night of the week!

You can enjoy this dish as a soup (just skip thickening it at the end) or over steamed white rice—I like using Basmati rice for a healthier choice. You can't have stew peas without the 'spinners' (aka dumplings) which is just a skinny version of regular dumplings. They actually make for the perfect bite and are so easy to enjoy.

Why You’ll Love This Vegan Stew Peas

Here are just a few reasons that you’ll be making this hearty Vegan Jamaican Stew Peas on repeat:

• It’s full of flavor, thanks to the herbs, spices and veggies
• It offers essential vitamins + minerals, plus protein and fiber
• You can make it ahead of time (it’s even better the next day)
• It’s fully kid-approved for a family meal!
• Truly hearty, warm + comforting, especially for those cooler months!

How to Make Vegan Jamaican Stew Peas

An easy weeknight or weekend meal that comes together easily over the stove top and a few short steps. This is a rich and hearty recipe that takes just 30 minutes to whip together.

You’ll start by sautéing your garlic and onions before adding in the carrots, bell peppers, herbs + seasonings, coconut milk and veggie stock. Then finish everything off with homemade 'spinners' (aka dumplings) and let is simmer until fully cooked and thickened.

Ingredients

To make the stew peas, you’ll need:

• Scotch bonnet peppers. These pack some heat, so if you’re sensitive to spice, you can use habaneros instead. 
• Carrots. For a hint of sweetness, flavor, color, and nutrition.
• Red onion. In a pinch, a yellow onion or shallots will work. 
• Garlic and scallions. Don’t skimp on these!
• Thyme. I recommend fresh, but if you only have dried, use a half teaspoon. 
• Spices. The other seasonings in this dish come from salt, black pepper, dried parsley, smoked paprika, dried thyme, and allspice.
• Olive oil. I prefer the organic Extra virgin olive oil. You can also use grapeseed or coconut oil.
• Vegetable stock. I use low-sodium stock from Pacific Foods.
• Bell peppers. You can use regular sized bell peppers, chopped small or mini sweet peppers.
• Kidney beans – Can help reduce blood sugar levels. You can use dried beans or canned.
• Pimento seeds – These look like "black peppercorn", but are also known as allspice, pimento berries, etc. Adds additional flavor.
• Arrowroot – If you don’t have arrowroot starch, feel free to substitute with all-purpose flour, regular starch, or tapioca flour, which all act as a thickening agent.

Jamaican Dumpling Ingredients

One of the major components of Jamaican stew peas is bulked up with tender and fluffy dumplings called 'spinners'. They’re made from:

• Flour. I use organic all-purpose from Bob’s Red Mill. 
• Sea salt + a pinch of black pepper
• Water. Start with ½ cup, but don't use it all at once until you bring your dumplings together. 

The spinners are super easy to make and just use three ingredients. The one key is to not add all of your water at once. This will make a too-wet dough that will fall apart when you cook them. Making spinners is also a fun task for little ones to help with if you have kids in the kitchen. 

SHOP MY FAVORITE TOOLS FOR COOKING, ESPECIALLY FOR THIS STEW PEAS!

Here, I’ve curated a list of cooking + baking essentials that I use to achieve my favorite baked goods or cooked meals, especially with this Vegan Jamaican Stew Peas. Everything from my fave wooden spoons, dutch ovens, and more. SEE THEM HERE!

Best Tips for This Creamy Vegan Jamaican Stew Peas

Whipping together a creamy soup/stew isn’t hard at all, however, it can be tricky when trying to figure out the right ingredients to use for both the perfect flavor + texture. This stew peas is no exception. Therefore, I’ve rounded up a few tips + recommendations to help with understanding how to best make this stew peas, serve it, and everything in between:

• Don't skimp on the kidney beans. Feel free to use dried beans (pre-cooked first) or canned beans, where I suggest using 2 cans.
• Season, season, season. The bold flavor comes from the herbs + seasonings.
• Always use a cream-based milk. If using the canned coconut milk instead of canned coconut cream, be sure to refrigerate overnight to make it thick.
• Let it simmer until creamy, thickened, and veggies are tender.

Best Ingredients to Thicken Stew Peas

When it comes to thickening your vegan soups/stews in general, it can be done in various ways. Many recipes use yogurt, arrowroot starch, potatoes, or other starches. However, I chose to use coconut cream which adds a nice texture. You can use canned coconut milk as well, however, you would need to refrigerate it for 24 hours so that it thickens and becomes cream-like as well.

If you like a thick stew, you can add a thickening agent to the sauce. Use 1-1 ½ tablespoons at a time mixed with 2 tablespoons of water to dilute. Then pour the mixture into the sauce, simmering for an additional few minutes to activate the thickener. 

Some thickening agents you can use are:

• Cornstarch (GF)
• Arrowroot starch (GF)
• Potato starch (GF)
• All-purpose flour
• Tapioca flour

What Do I Serve Stew Peas With?

Much like the original dish, this Vegan Stew Peas dish can be served with white rice (I like to use Jasmine rice), brown rice, or basmati rice. However, if you're not in the mood for any rice at all, feel free to eat this by itself as a soup, especially since there are dumplings and veggies included---just don't thicken things at the end.

Can I Use Dried Kidney Beans?

Absolutely ---- When using dried beans, be sure to soak about 3-4 cups of red kidney beans in a pot or bowl covered with water overnight. To begin cooking, rinse the soaked beans and add fresh water to a pot along with beans. Boil for the first 10 minutes and then reduce the heat and let simmer for 50-60 minutes or until kidney beans are tender.

What To Serve With Vegan Jamaican Stew Peas

I love enjoying Vegan Jamaican Stew Peas as a side to some of my favorite Jamaican dishes. It's totally delicious by itself, but here are some delicious options to enjoy it with, both Jamaican and non-Jamaican ---

• Jerk Chicken --- The bold flavors of jerk seasoning complement the creamy rice + peas perfectly.
• Roasted veggies or roasted chickpeas
• Shredded chicken
• Enjoy some crispy + comforting fried dumplings alongside.
• Patties!! My faves are Spicy Jamaican Beef Patties, or for a meatless option Vegan Jamaican Beef Patties and Flaky Jamaican Curry Chickpea Kale Veggie Patties are equally delicious.
• An aromatic + flavorful Authentic Jamaican Curry Chicken goes beautifully with rice + peas.

Vegan Jamaican Stew Peas Q + A's

More Delicious Jamaican Recipes

Love this Vegan Jamaican Stew Peas and want more Jamaican cuisine? Here are some of my faves!

• Creamy Jamaican Cornmeal Porridge
• Baked Jamaican Jerk Chicken Salad
• Jamaican Chicken Soup 
• Spicy Jamaican Beef Patties
• Jamaican Rum Cream (Alcohol-Free) 
• Best Jamaican Jerk Chicken Pizza
• Traditional Vegan Jamaican Carrot Juice
• Vegan Jamaican Jerk Walnut Tacos

MADE OUR RECIPE(S)?

If you tried this Vegan Jamaican Stew Peas with Kidney Beans recipe or any other recipe on my website, please please leave a 🌟 star rating and let me know how you go in the 📝 comments below. And don't forget to tag @orchidsnsweettea_ on Instagram and hashtag it #orchidsandsweettea! I love hearing from you!

Vegan Jamaican Stew Peas with Kidney Beans

September 7, 2022 •

By Shanika

5 from 8 votes

This Vegan Jamaican Stew Peas is the most comforting, flavorful dish you'll eat especially during the cooler months. Made with red kidney beans, full-fat coconut milk, carrots, bell peppers, scotch bonnet peppers, and seasonings + herbs; this recipe is hearty and jam-packed.

Prep Time: 20 minutes mins

Cook Time: 30 minutes mins

Total Time: 50 minutes mins

Serves: 4 servings

Units:

US Customary|Metric

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Ingredients

STEW PEAS:

• 2 (15 oz.) cans organic red kidney beans, drained + rinsed (See Notes for Dried Beans option!)
• 1-2 Tbsps Extra Virgin Olive Oil (See Notes)
• 1 (14 oz.) can full-fat coconut cream/milk
• 2 cups organic vegetable stock
• 4 garlic cloves, minced
• ½ red onion, chopped
• 2 bell peppers, chopped (You can also use a handful of mini sweet peppers as well)
• 2 carrots, peeled + chopped
• 3-4 scotch bonnet peppers (You can also use habanero peppers if those are available)
• 2 stalks of scallion (aka 'green onions')
• handful thyme sprigs
• 1-2 Tbsps pimento seeds, optional
• 1-2 tsps sea salt (I increase the amount of salt since there is an absence of actual pork. Feel free to use as much/little as you'd like)
• 1 teaspoon black pepper
• 1 teaspoon dried parsley
• 1 teaspoon dried thyme
• 1 teaspoon smoked paprika
• ¼ teaspoon ground allspice
• hot pepper sauce, optional

JAMAICAN "SPINNERS" (DUMPLINGS):

• 1 cup organic all-purpose flour (See Notes for GF version)
• ½ teaspoon sea salt
• pinch of black pepper
• ½ cup COLD water, if needed!

OPTIONAL GARNISH:

• Chopped scallion (aka 'green onions')

Instructions

TO MAKE THE STEW PEAS:

• In a deep skillet or 5 qt. dutch oven over medium-high heat, add the olive oil and once fully heated, add the minced garlic and onions, sautéing until translucent and fragrant, about 1-2 minutes.
• Add the chopped carrots and bell peppers followed by: the salt, black pepper, parsley, thyme, smoked paprika, allspice, and pimento seeds and stir together until combined and veggies are coated with seasoning.
• Next, add the beans, veggie stock, and coconut cream/milk, stirring everything together and bringing it all to a boil. Once it begins to boil, reduce the heat to low and let everything simmer for 10-15 minutes. Meanwhile, make your dumplings.

MAKE THE JAMAICAN "SPINNERS" (DUMPLINGS):

• Start by adding the flour, salt, and black pepper to a bowl and whisk everything together. Slowly add the cold water and gently knead together until a stiff dough is formed. NOTE: Do NOT ADD ALL THE WATER AT ONCE; DON'T MAKE THE DOUGH TOO MOIST!
• Pinch off a small pieces of dough and gently roll dough into the palms of both of your hands together until a long, round-like dumpling is formed. Repeat until all dumplings are made.
• Add in the made dumplings and stir to incorporate.
• Finally, add in the thyme sprigs, scotch bonnet (slitting them in the sides), and scallion (crushing them a bit with your hands to release the flavors), and stir again to incorporate.
• Let the stew continue to simmer for another 10 minutes and if it's not thick enough to coat the back of a wooden spoon, add the thickener. NOTE: To thicken, add the arrowroot and WARM water to a small bowl, mixing it together until it's smooth and "milk-like". Add it to the stew while stirring frequently until it begins to thicken. Continue to simmer for another 5 minutes.
• Once the veggies and dumplings are fully cooked and tender, you're good to go!
• Remove from heat, discard of thyme and scallion, and serve immediately into prepared bowl(s) and enjoy with a side of white rice (I like to use basmati rice) or fried dumplings and garnish with chopped scallion, if desired.
• Bon Appetit!

Tips & Tricks

• STORAGE: Leftovers can be stored in a tightly sealed container in the refrigerator for up to 3 days, for optimal freshness. Can also be frozen for 4-6 months. To defrost, simply place stew in the refrigerator overnight or at room temperature before re-heating on the stove top to serve.
• DRIED KIDNEY BEANS: When using dried beans, be sure to soak about 3-4 cups of red kidney beans in a pot or bowl covered with water overnight. To begin cooking, rinse the soaked beans and add fresh water to a pot along with beans. Boil for the first 10 minutes and then reduce the heat and let simmer for 50-60 minutes or until kidney beans are tender.
• THICKENER: The dumplings should thicken the sauce pretty well. However, if you need to thicken it more----you can use 1 tablespoon of the following (along with 2-3 Tbsps of water): cornstarch, all-purpose flour, arrowroot, or tapioca flour, which all act as a thickening agent.
• COCONUT MILK: Makes things nice + creamy; If using the canned coconut milk instead of canned coconut cream, be sure to refrigerate overnight to make it thick.
• GLUTEN-FREE OPTION: To make this stew peas gluten-free, simply substitute the flour for the dumplings with GF-friendly flour. Also, ensure that the coconut milk/cream is GF-friendly.

Nutrition

Calories: 707kcal | Carbohydrates: 80g | Protein: 20g | Fat: 37g | Saturated Fat: 30g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 2424mg | Potassium: 1252mg | Fiber: 18g | Sugar: 12g | Vitamin A: 7950IU | Vitamin C: 100mg | Calcium: 120mg | Iron: 8mg

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