Name: Jamaican Vegan Stew Peas
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Caribbean
Ingredients: 1 cup dried kidney beans (soaked overnight or two 15oz/425g cans); 1 large onion; 1 large carrot; 3 cloves garlic; 1 stalk scallion; 1 teaspoon fresh thyme (or ½ teaspoon dried thyme); ½ teaspoon allspice (ground); 1 tablespoon all-purpose seasoning; Salt and pepper (to taste); 1 whole scotch bonnet pepper (optional, do not cut or bruise); 1 cup coconut milk; 1 tablespoon vegetable oil (optional); ¾ cup gluten-free all-purpose flour; ¼ teaspoon salt; 2 tablespoons water

why make this recipe

Jamaican Vegan Stew Peas is a hearty and delicious dish that brings the warm flavors of the Caribbean to your table. It’s perfect for anyone looking to enjoy a comforting meal that’s packed with nutrients and flavors. This vegan stew is not only filling but also easy to make and can be enjoyed by everyone, regardless of dietary preferences. Plus, you can adjust the spice levels to suit your taste!

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how to make Jamaican Vegan Stew Peas

Ingredients

1 cup dried kidney beans (soaked overnight or two 15oz/425g cans)
1 large onion
1 large carrot
3 cloves garlic
1 stalk scallion
1 teaspoon fresh thyme (or ½ teaspoon dried thyme)
½ teaspoon allspice (ground)
1 tablespoon all-purpose seasoning
Salt and pepper (to taste)
1 whole scotch bonnet pepper (optional, do not cut or bruise)
1 cup coconut milk
1 tablespoon vegetable oil (optional)
¾ cup gluten-free all-purpose flour
¼ teaspoon salt
2 tablespoons water

Directions

Drain the soaked beans and place them in a pressure cooker. Cover the beans with enough water, about an inch above them. Cover and cook for about 20 to 25 minutes.
While the beans cook, chop the onion, garlic, carrot, and scallion, then place them in a bowl.
(Optional) In a separate bowl, combine the ingredients for the dumplings: gluten-free flour, salt, and water. Gradually add water and mix until a firm dough forms. Adjust the water if needed.
Divide the dough into about 8 to 10 smaller pieces. Roll each piece into 3-inch long ropes or the size of your pinkie finger. Set them aside on a plate.
Once the beans are cooked, allow the pressure cooker to release before opening. You can run the pot under cool tap water to help.
Remove the lid and add the chopped seasonings and remaining spices to the beans.
Stir in the coconut milk and let it simmer on low heat for 10 minutes.
Add the dumplings and cook for an additional 5 minutes or until fully cooked. If the stew is too thick, add more water as needed.
Remove from heat and serve warm with rice and steamed veggies.

how to serve Jamaican Vegan Stew Peas

Serve Jamaican Vegan Stew Peas warm in a bowl. It goes great with white rice or brown rice and some steamed vegetables. You can also add a side of plantains for a complete meal.

how to store Jamaican Vegan Stew Peas

You can store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, just warm it in a pot on the stove over medium heat or in the microwave.

tips to make Jamaican Vegan Stew Peas

If you want a thicker stew, let it simmer longer without the lid.
You can adjust the spice level by adding more or fewer scotch bonnet peppers.
Feel free to add other vegetables like bell peppers or spinach for extra nutrition.

variation

You can use canned kidney beans for a quicker option. Just rinse them and add them into the pot with the other ingredients after the beans are supposed to be cooked.

FAQs

Can I use different beans instead of kidney beans?
Yes, you can use black beans, pinto beans, or any other beans of your choice.

Is this stew gluten-free?
Yes, as long as you use gluten-free all-purpose flour, this stew is gluten-free.

Can I make this stew in advance?
Absolutely! This stew stores well and the flavors continue to deepen over time.