"Peas" here means red kidney beans, simmered down with coconut milk into a thick, savory stew. It's traditionally made with salted beef or pig tail for depth, plus "spinners" — skinny hand-rolled flour dumplings. Serve it ladled over plain white rice.
Ingredients
- 2 cups dried red kidney beans (or 2 cans)
- ½ lb salted beef or pig tail (optional), well soaked
- 1 can (400ml) coconut milk
- 1 onion + 3 cloves garlic
- 2 scallions + 1 tbsp fresh thyme
- 1 tsp ground pimento
- 1 whole scotch bonnet
- Flour + water for spinner dumplings
- Salt & black pepper; water to cover
Method
- If using salted meat, soak it well (or boil and drain once) to remove excess salt. Soak dried beans overnight.
- Boil the beans (and salted meat) in fresh water until tender, about 1 hour. Canned beans skip this.
- Add the coconut milk, onion, garlic, scallion, thyme, pimento and the whole scotch bonnet. Simmer 20 minutes.
- Roll spinners: mix flour with a little water and salt into a stiff dough, roll pencil-thin pieces, and drop them in. Simmer until they float and cook through.
- Lightly mash some of the beans against the pot to thicken the stew. Remove the scotch bonnet, season, and serve over white rice.
🥥 Thick & rich
Mashing a portion of the beans is the secret to that signature creamy, thick gravy — no cornstarch needed.
Coconut, kidney beans and spinners
Stew peas is thick, hearty Jamaican comfort food — red kidney beans simmered in coconut milk with salted meat and little hand-rolled "spinner" dumplings until rich and creamy. Despite the name, "peas" means beans. It's a rainy-day, one-pot dinner born from making something filling and delicious out of humble ingredients.
Served over rice, it's the kind of bowl that sticks to your ribs.
Ingredient notes & substitutions
- Red kidney beans — dried and soaked give the creamiest result; canned work in a hurry.
- Coconut milk — full-fat, and essential for the rich body.
- Salted meat — salt beef or pig's tail traditionally; smoked turkey or a ham hock for a lighter version; leave it out for vegan.
- Spinners — small flour dumplings rolled between the palms.
- Seasoning — thyme, scallion, garlic, pimento and a whole scotch bonnet.
🔥 Pro tips
Soak dried beans overnight and cook them until nearly tender before you build the stew. If you're using salt meat, boil it first to draw out excess salt. Simmer everything with coconut milk until the beans start to break down and thicken the pot naturally, adding the spinners in the last 20 minutes. It should be thick and creamy, not soupy.
Common mistakes to avoid
- Thin, watery stew. Let some beans break down and reduce the pot.
- Too salty. Soak or boil the salt meat first.
- Adding spinners too early. They turn gluey — in at the end.
- Under-seasoning. Thyme, pimento and scotch bonnet carry it.
What to serve with stew peas
- White rice — the classic "stew peas and rice."
- Fried plantain and a slice of avocado.
- A cold glass of sorrel.
Storage & reheating
Stew peas keeps for up to 4 days in the fridge and thickens as it sits — loosen it with a little water or coconut milk when you reheat. It freezes well for up to 3 months.
Stew peas FAQ
What are the "peas" in stew peas?
Red kidney beans. In Jamaican cooking, "peas" means beans.
Do I need salt meat?
No. Salt beef or pig's tail add traditional depth, but smoked turkey works for a lighter version and you can leave meat out entirely for a vegan pot.
What are spinners?
Small dumplings rolled between your palms into little logs and simmered in the stew, where they soak up flavour and add body.
Why is my stew peas thin?
Let some of the beans break down and simmer uncovered to reduce. Mashing a few beans against the pot helps it thicken.
Can I make it vegan?
Yes — skip the salt meat, keep the coconut milk and seasonings, and it's a rich vegan stew.