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–+ servings

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.
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Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Course Caribbean Classics, Comfort Food, Main Course, Soups & Stews, Sunday Dinners, Winter Recipes
Servings 8

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.
Tried this recipe?Let us know how it was!