Stew Peas

Nutrition · per serving

Steps

1. 1

   Rinse the dried kidney beans well, then place them in a saucepan or pressure cooker with the water. Bring to a hard boil for 10 minutes first to ensure safe cooking, skimming any foam. Meanwhile, chop the pork, onion, scallions, garlic, and ginger.

   120 g dried kidney beans900 ml water250 g pork shoulder, boneless, cut in 3 cm pieces3 garlic cloves, crushed3 scallions, chopped100 g onion, sliced10 g fresh ginger, sliced
2. 2

   Add the pork shoulder, garlic, chopped scallions, thyme sprigs, allspice berries, onion, ginger, whole Scotch bonnet, salt, and black pepper to the beans. Pressure-cook for 22 minutes at high pressure, then quick-release carefully. The beans should be tender or very close to tender and the pork should be softening; if needed, simmer uncovered for a few extra minutes.

   250 g pork shoulder, boneless, cut in 3 cm pieces3 garlic cloves, crushed3 scallions, chopped6 sprigs fresh thyme6 allspice berries, lightly crushed100 g onion, sliced10 g fresh ginger, sliced1 small Scotch bonnet chilli, whole5 g salt2 g black pepper
3. 3

   While the stew cooks, make the low-carb spinners: mix the almond flour, psyllium husk, and salt, then stir in the warm water to form a pliable dough. Rest for 5 minutes so the psyllium hydrates, then divide and roll into 4 small torpedo shapes. They should hold together firmly without cracking; add a few drops more water if needed.

   35 g almond flour4 g ground psyllium husk1 g salt30 ml warm water
4. 4

   Open the pot and stir in the coconut milk. Return to a lively simmer uncovered for 8 minutes to thicken slightly and concentrate the flavour. Taste the broth; it should be savory, gently sweet from coconut, and fragrant with thyme and allspice.

   200 ml coconut milk
5. 5

   Slip the spinners into the simmering stew and cook for 6-8 minutes, stirring gently once so they do not stick. The dumplings should puff slightly and feel set. If you want more heat, pierce the Scotch bonnet briefly in the pot, then remove it before serving.

   1 small Scotch bonnet chilli, whole
6. 6

   Remove the thyme stems and allspice berries if desired. Ladle the stew into warm bowls, making sure each serving gets beans, pork, broth, and 2 spinners. Finish with thyme leaves and sliced scallion, then serve hot.

   1 tsp fresh thyme leaves1 scallion, thinly sliced

Origin & History

Stew Peas is a classic Jamaican one-pot dish traditionally made with red peas (kidney beans), salted meat or fresh pork, herbs, and dumplings simmered in coconut milk. Despite the name, it is really a hearty bean stew and is especially associated with Sunday cooking and home-style comfort food across Jamaica.