jamaican stew peas Archives - CaribbeanPot.com

Here’s another version of stew peas, also known as stewed red kidney beans, similar to the Jamaican stew peas I shared some time ago. As you travel across the Caribbean and even into the southern states of the USA, you’ll find many variations of this warm and comforting dish. Each version reflects local traditions, available ingredients, and family preferences.

In this version, I’m using a ham bone saved from our Christmas ham, but you can easily substitute any smoked meat you prefer, such as ham hocks, smoked turkey legs or wings, or smoked ribs. In the previous version I shared, I used salted pigtail, an ingredient deeply rooted in Caribbean cooking since the days of slavery, which was pre-boiled before being added to the pot.

With the addition of dumplings, this stew peas becomes a rich, thick, and satisfying one-pot meal. You can also serve it with steamed or boiled rice on the side if you prefer. Either way, it’s a hearty dish that becomes even better as it cools and the flavors continue to develop.

INGREDIENT GUIDE

Ham Bone: Adds deep, smoky flavor as it slowly simmers.

Dried Kidney Beans: The foundation of stew peas, providing body and natural thickness.

Onion: Builds the savory base of the dish.

Bay Leaf: Adds subtle background flavor during long cooking.

Scallions: A staple in Caribbean cooking for mild onion notes.

Thyme: An essential Jamaican herb for stews and beans.

Garlic: Enhances depth and overall savoriness.

Pimento Berries (Allspice): A classic Caribbean spice that defines stew peas.

Black Pepper: Adds gentle warmth and balance.

Salt: Enhances and ties together all the flavors.

Carrot: Adds color and a touch of natural sweetness.

Scotch Bonnet Pepper: Provides authentic Caribbean aroma and controlled heat.

Coconut Milk: Creates the rich, creamy gravy stew peas are known for.

Brown Sugar: Balances the savory and smoky elements.

All-Purpose Flour: Used to prepare soft dumplings.

Water: Controls cooking and final consistency.

COOKING NOTES FROM THE KITCHEN

• Ham bone can be replaced with ham hocks, smoked turkey, or smoked ribs.
• Keep the scotch bonnet pepper whole to flavor the pot without overwhelming heat.
• Optional additions include ginger or diced pumpkin.
• Remove the bay leaf, thyme sprigs, and pimento berries before serving.
• Stew peas will continue to thicken as it cools.

Traditional Caribbean Stew Peas (kidney beans) With Ham Bone

This Jamaican stew peas recipe is a classic Caribbean dish made with red kidney beans slowly simmered in coconut milk and seasoned with fresh herbs and spices. A smoky ham bone adds depth and richness as the stew thickens naturally during cooking. Finished with soft dumplings, this stew peas recipe delivers the hearty, comforting flavors that have made it a favorite in Jamaican and Caribbean kitchens for generations.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 2 30

Course Caribbean Classics, Comfort Food, Main Course, Soups & Stews, Sunday Dinners, Winter Recipes

Servings

Ingredients

1 ham bone
2 cups dried kidney beans soaked overnight, drained and rinsed
1 large onion diced
1 bay leaf
2 scallions
6 sprigs thyme
6 cloves garlic smashed
8 pimento berries allspice
1 teaspoon black pepper
1 teaspoon salt
1 large carrot cut into 1/4-inch wheels
1 scotch bonnet pepper whole
4 cups coconut milk prepared from powder
7 cups water divided
3/4 tablespoon brown sugar

Dumplings

1 1/2 cups all-purpose flour
1/4 teaspoon salt
1 teaspoon brown sugar
3-4 tablespoons water

Instructions

Place the ham bone into a deep soup pot along with the soaked kidney beans.
Add the onion, bay leaf, scallions, thyme, garlic, and pimento berries.
Add the black pepper, salt, carrot, scotch bonnet pepper (keep whole and don't break), coconut milk, and 5 cups of the water.
Bring to a boil, then reduce to a gentle simmer. Cook with the lid slightly ajar for about 2 hours, stirring occasionally, until the beans are tender and beginning to break down. Add more water as needed and stir in the brown sugar.
Combine the flour, salt, brown sugar, and water to form a soft dough. Cover with a damp paper towel and allow it to rest for 10 minutes.
Add the dumplings to the pot along with additional water if needed (it will thicken futher, so I recommend adding at least another cup). Continue cooking for another 20–30 minutes. At this stage, you can remove the scotch bonnet pepper if desired. to control the heat, or break it to release that lovely Caribbean heat to the dish.
Taste and adjust salt, keeping in mind the stew will thicken further as it cools.
Turn off the heat, remove the bay leaf, thyme sprigs, and pimento berries, and serve warm. Serve with Coconut Rice.

Video

Notes

FREQUENTLY ASKED QUESTIONS ABOUT STEW PEAS

What meat is traditionally used in Jamaican stew peas?
Salted pigtail is traditional, though ham bone, ham hocks, and smoked turkey are commonly used variations.

Can stew peas be made ahead of time?
Yes. Stewed peas often taste even better the next day as the flavors deepen. And the dumplings becomes plum and pillowy as they soak in the deep rice coconut flavour.

Why does stew peas thicken so much?
As the kidney beans cook, they release starch and begin to break down, naturally thickening the stew.

Keyword Caribbean, Caribbean cookbook, caribbean recipe, caribbean stew, chris de la rosa, jamaican stew peas, red kidney beans, soup, stew peas, stewed red beans

Tried this recipe?Let us know how it was!

Gluten Free Meat & Poultry

Stewed Black Eye Peas With Leftover Ham Bone.

May 27, 2025December 29, 20163 Comments

If you’re looking for a bit of luck in the new year while enjoying a delightful dish, I got you. It’s said that by cooking/enjoying black eye peas on the first day of the new year, brings a wealth of good luck the entire year. So I thought I’d put my leftover ham bone to use and share the recipe with you. Typically I’d do a traditional Caribbean soup with my ham bone, but I thought it would be an excellent way to add additional flavor to the somewhat bland black eye peas. Did you know that black eye peas is really a bean?

You’ll Need…

2 cups black eye peas (dry)
6 cups water (for soaking the peas)
6 cups water (cooking the peas)
1 large onion
3 cloves garlic
1 ham bone
1-2 cups diced ham
1 1/2 cup coconut milk
4-6 allspice berries
4-6 sprigs thyme
1 whole scotch bonnet pepper (optional)
1/2 teaspoon salt (adjust)
1/4 teaspoon black pepper
2 bay leaf
2 large carrots
1 tablespoon brown sugar
1 tablespoon olive oil
2 tablespoon parsley (topping for the end)

IMPORTANT! If doing this recipe gluten free, please go through the entire list of ingredients to make sure they meet with your specific gluten free dietary needs.

Pick though the black eye peas to make sure there’s no debris and give it a wash. Then place then in a deep bowl with 6 cups of water to soak overnight or for at least 4 hours. This will allow the peas to cook faster and to help with digestion when it’s cooked.

Heat the oil in a deep pot on medium heat, then add the onion and garlic – turn the heat down to low and allow it to cook gently for 3-5 minutes. After which you can go in with the thyme, black pepper, allspice and diced pieces of ham. Continue cooking on low for another 3-4 minutes. The goal is to render out any fat in the ham pieces to give the dish a ton of flavor. You can now go in with the ham bone and stir well.

Add the diced carrots and stir well. Turn you heat up to high and go in with all the other ingredients (except the scotch bonnet pepper and parsley) and bring to a boil.

As it comes to a boil skim off any froth at the top and discard. Reduce to a gentle simmer and add the whole scotch bonnet pepper. Do NOT break the pepper or you will release the beast (heat). Place the lid slightly ajar on the pot and allow it to cook for about 1 hour and 40 minutes or so.

If you don’t have a ham bone, you can always use smoked turkey, bacon, pancetta, ham hocks, salted pig tails / salted beef.. or you can do this fully vegetarian by leaving out the meat element and doing a half and half split with the water and more coconut milk. Remember if you’re using salted pigtails or beef you’ll need to boilit bit first to help tenderize and remove most of the salt it was cured in.

By now the peas should be tender. If not, cook for a big longer (add more liquid if needed). Taste for salt and adjust accordingly – I didn’t go heavy on salt as I knew the ham I used was a bit salty already. So if using a ham bone or any salty meat, don’t adjust until near the end.

Remember to fish out the whole allspice berries, bay leaf and sprigs from the thyme before serving and after 45 minutes you can remove the scotch bonnet pepper so you don’t risk breaking it.

If you find it’s a bit too runny you can always use the back of your spoon to crush some of the black eye peas, but do keep in mind that this will thicken considerably as it cools. Top with the chopped parsley for a bit of color and added freshness as you turn off the stove.

Will this black eye peas dish bring you luck? That I can’t confirm, but I do know it’s a lovely dish to serve and enjoy with your family and friends as we start 2017. If you want you can also add some flour dumplings the last 10 minutes (spinners) and make this a more ‘complete’ meal.

Are you following us on Facebook, Twitter and Instagram yet? Join in on the fun today!

Meat & Poultry

Caribbean Red Peas Soup.

May 27, 2025November 7, 20169 Comments

Here’s another one of those classic soups you’ll find being made on a Saturday throughout the Caribbean, with each household putting their own personal twist on things. While it’s loving known as Red Peas Soup, the key ingredient in most cases is usually red beans (Kidney Beans). And though in this recipe I didn’t use any ground provisions (I explain more in the demo video) it’s also customary to add stewing beef and/or smoked meats as well. I went pretty basic to keep it simple for you to duplicate, while giving you maximum flavor and heartiness.

You’ll Need…

2 cups dried red beans (kidney / soaked)
1 large carrot (1/4 inch pieces)
2 scallions (chopped)
4-6 sprigs thyme
1 medium onion (diced)
1/2 teaspoon black pepper
2 bird’s eye pepper (leave whole)
4 cloves garlic (smashed)
6 pimento berries (allspice)
2 lbs of salted pig tails (prepared)
10-12 cups water
4 medium potatoes (1/4)
1 cup all purpose flour
1/4 cup water (for dumplings)

Edit: 1 cup coconut milk

Note: Optionally you can add stewing beef, yam, sweet potato as well as other ground provisions. If pork is not your thing you can always use smoked meats and/or beef. You’ll then have to add salt though.

Wash and rinse the dried kidney beans.. then cover with water in a deep bowl. Remember as they soak they will expand to at least triple the size they were originally so add a lot of water to the bowl. Soak them overnight or for at least 2 hrs to make the cooking step go quicker. I tossed out the water they were soaked in after it did the job.

Have your butcher cut the salted pigtail into 2 inch pieces as it will be very difficult to cut with an ordinary kitchen knife. Wash, then place a deep pot with water and bring to a boil. Cook for 20 minutes, then drain + rinse and repeat (boil again in water). The goal is to make the pieces of pig tails tender and to remove most of the salt it was cured in.

Time to start the soup. Place everything in the pot (except the flour and potato), then cover with water and place on a high flame to bring to a boil. As it comes to a boil, skim off any scum/froth at the top and discard. Reduce the heat to a gentle boil and allow it to cook for 1 hr and 15 mins.. basically until the beans are tender and start falling apart.

It’s now time to add the potato (and Yams etc if you’re adding it) as well as the coconut milk and continue cooking for 15 minutes.

Now is a good time to start making the basic dough for the spinner dumplings. Mix the flour and water (add a pinch of salt if you want) until you have a soft/smooth dough. allow it to rest for 5 minutes, then pinch of a tablespoon at a time and roll between your hands to form a cigarette shape.

Add them to the pot, stir well and continue cooking for another 15 minutes on a rolling boil.

You’ll notice that I didn’t add any salt to the pot as the remaining salt from the salted pigtails will be enough to properly season this dish. However you can taste and adjust accordingly. Lets recap the timing part of things so you’re not confused. Cook the base of the soup for 1 hr and 15 minute or until tender, then add the potatoes and cook for 15 minutes, then add the dumplings and cook for a further 15 minutes. Keep in mind that this soup will thicken quite a bit as it cools.

While this is not a traditional recipe to any one specific island, versions of this soup (sometimes called stewed peas) can be found throughout the Caribbean, Latin America and Africa. A hearty bowl of this soup will surely give you the sleepies (some may call it ethnic fatigue). You can certainly freeze the leftovers and heat it up another day.