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If you hear the term Peas in Jamaica, you might be surprised to see what you’re actually eating are beans. Jamaicans usually refer to baked beans, broad beans, and butter beans; however, all the others are considered peas. This recipe will show you how to make Jamaican Stew Peas, traditional comfort food for most local people. If you are familiar with Peas and Rice, this dish also uses Red Kidney Beans as its main ingredient. The beans or peas are slow-cooked in a mixture of local herbs, seasonings, spices, and coconut milk to create a rich, creamy dish. This dish goes well with steamed rice and any of your favorite Jerk Meats.
How many calories are in Jamaican stew peas?
This recipe has 246 calories in a bowl of Jamaican Stew Peas.
What rice is used for Jamaican rice and peas?
The rice used to make rice and peas is typically a long grain white rice or even parboiled rice to speed up the cooking time.
What is Stew Peas made of?
Red beans or "peas" are the aromatic flavors of onion, ginger, garlic, peppers, coconut milk, scotch bonnet, thyme, and spices. Some recipes include adding turkey necks or pigs tales to flavor stew peas. It all depends on your preference, but any version is tasty.
How long does red peas take to cook?
It takes about 45 minutes to make this recipe. Using canned beans can save some time, if using dried beans add some time on for soaking and cooking the beans.
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
Serves
4-6
Ingredients
- 2 (15 oz) cans of Red Beans
- 2 tablespoons Virgin Coconut Oil
- 1 medium Onion - diced
- 3 cloves Garlic - minced
- 1 teaspoon Ginger - minced
- 3 Green Onion - chopped
- 1 Bell pepper - diced
- ½ Teaspoon Thyme - dried
- 1 teaspoon Allspice
- ½ teaspoon Cumin
- 1 cup Coconut milk
- Salt & Black Pepper to taste
- Dumplings
Optional Ingredients
- 1-2 Scotch Bonnet Peppers
- Pigtails pre-boiled and cut up.
Instructions
While the beans are boiling, place an medium-sized skillet on medium-high heat and add the coconut oil.
When the oil is hot, add the onion, garlic, ginger, green onion, bell pepper, and sauté for 3-5 minutes or until the onion is translucent.
Once the onions are translucent, add the thyme, allspice, and cumin and mix and cook for another 3 minutes, then remove from the heat.
After the beans have been cooking for 10 minutes, stir in the cooked seasoning mixture, coconut milk, and dumplings with the beans and bring to a simmer for 10 minutes uncovered. For the spicy option add the whole scotch bonnet pepper to the pot to poach in the cooking liquid during the last 10 minutes of cooking. Do not let it pop or burst in the pot or the dish will be very hot.
When the liquid begins to reduce, test one of the beans if it’s easy to mash with your finger or a fork, remove from the heat, and season with salt and black pepper to taste. Remove from the pot and discard with a slotted spoon before serving.
Optional Ingredients
Add the pre boiled pigtails to the pot during the last 10 minutes of cooking.
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