Stew Peas
Stew Peas is rich, aromatic, and deeply comforting, with tender kidney beans and succulent pork in a silky coconut broth scented with thyme, scallion, and allspice. This low-carb version keeps the soul of the dish while using almond-psyllium spinners for a satisfying finish.
Ingredients
Stew base
- 120 gdried kidney beans
- 900 mlwater
- 200 mlcoconut milk
- 250 gpork shoulder, boneless, cut in 3 cm pieces
- 3garlic cloves, crushed
- 3scallions, chopped
- 6 sprigsfresh thyme
- 6allspice berries, lightly crushed
- 100 gonion, sliced
- 10 gfresh ginger, sliced
- 1 smallScotch bonnet chilli, whole
- 5 gsalt
- 2 gblack pepper
Low-carb spinners
- 35 galmond flour
- 4 gground psyllium husk
- 1 gsalt
- 30 mlwarm water
To finish
- 1 tspfresh thyme leaves
- 1scallion, thinly sliced
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
Nutrition per serving
Notes
- •Using a pressure cooker is the only realistic way to keep this dish within 60 minutes when starting from dried kidney beans.
- •Keep the Scotch bonnet whole for traditional flavour without overwhelming heat; bursting it will make the stew much hotter.
- •For the best texture, do not add the coconut milk before pressure-cooking, as it can dull flavour and sometimes split under prolonged high heat.
- •If you prefer, substitute pork shoulder with pork belly for a richer stew, though the fat and calories will increase.
Background
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.
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