Classic Jamaican Stew Peas

This Classic Jamaican Stew Peas is a heartfelt nod to a dish that’s beloved across the Caribbean. While I’ve titled it Jamaican, many islands have their own versions; this one leans into the flavors I grew up enjoying and the ingredients I had access to. You may remember a similar recipe I shared back in 2016 for Caribbean Peas Soup. This one simplifies the method a bit but holds on tight to that slow-simmered, rich flavor that makes stew peas such a comfort food staple.

The recipe starts with red kidney beans and salted pigtails, which are pre-boiled to cut the salt and make them meltingly tender. Everything goes into one pot, thyme, garlic, scallions, bay leaves, Scotch Bonnet peppers, and a bit of smoked paprika, which isn’t traditional but adds a subtle smoky note I love. Coconut milk powder creates the base, but fresh or canned coconut milk also works beautifully. And then there’s the spinners—soft, handmade dumplings with a whisper of brown sugar, a trick I picked up from a Bajan friend’s mom.

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

Ingredient Guide

• Red Kidney Beans: The “peas” in stew peas, soaked to reduce cook time and soften.
• Salted Pigtails: Provide richness, collagen, and deep savory flavor.
• Lime or Lemon: Used to clean the pigtails before boiling.
• Onion and Scallions: Build a flavor base for the broth.
• Garlic: Infuses the stew with warmth.
• Thyme and Bay Leaves: Add herbaceous depth and aroma.
• Scotch Bonnet Pepper: Brings heat and a subtle fruitiness.
• Black Pepper and Allspice Berries: Essential seasoning for balance and warmth.
• Smoked Paprika: Optional, but adds a pleasant smoky undertone.
• Coconut Milk Powder: Makes the broth rich and creamy; substitute with canned coconut milk if needed.
• Flour, Salt, and Brown Sugar: Form the dough for spinners—small dumplings that cook right in the stew.

Shopping Made Easy

• Salted pigtails can be found in Caribbean grocery stores or butcher shops; rinse and boil before using.
• Coconut milk powder is shelf-stable and found in international aisles; you can also use liquid versions.
• Use dried red kidney beans soaked overnight, or do a quick soak if short on time.
• Whole pimento (allspice) berries offer a more authentic taste than ground.

Cooking Notes from the Kitchen

• If you forgot to soak your beans, do a quick soak by boiling water, turning off the heat, and letting the beans sit for 2 hours.
• Pre-boil the salted pigtails for 35–40 minutes to reduce saltiness and soften the meat.
• Cook low and slow for at least 2 to 2.5 hours for the best flavor and texture.
• Use 9–12 cups of water depending on pot size and evaporation; adjust as it simmers.
• Spinners (small, rolled dumplings) absorb flavor and thicken the stew—don’t skip them!

What are Jamaican stew peas made of?

Jamaican stew peas are made with red kidney beans, salted meat like pigtails, fresh herbs, coconut milk, and spinners (dumplings). It’s a one-pot dish that’s deeply flavorful and satisfying.

Can I use canned beans instead of dried?

You can, but the texture and flavor will differ. Dried beans soaked overnight give a better result and allow the stew to thicken properly as it cooks.

Is coconut milk powder better than canned milk?

Coconut milk powder is convenient and allows for better control over thickness. However, canned or fresh coconut milk works just as well—just reduce the added water accordingly.

Can I make this gluten-free?

Yes, simply use a gluten-free flour blend to make the spinners, or omit them altogether. All other ingredients are naturally gluten-free, but always double-check labels, especially for coconut milk powder.

Can I use a slow cooker?

Yes, after pre-boiling the salted pigtails and soaking the beans, transfer everything to a slow cooker. Cook on low for 6–8 hours or until the beans and meat are tender. Add the spinners during the last hour of cooking.