Vegan Jamaican Stew Peas
Vegan Jamaican Stew Peas
Ingredients
For the Stew
- 2 tablespoons olive oil
- 1 red onion, chopped
- 4 cloves garlic, minced
- 1/2 scotch bonnet pepper, finely diced (or 1/2 habanero)
- 1 scotch bonnet pepper, whole (or 1 habanero)
- 2 carrots, sliced into rounds or half-moons
- 2 cans kidney beans, 15-ounce, drained and rinsed
- 1 teaspoon dried parsley
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- 1/2 teaspoon ground allspice, (or pimento berries)
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, plus more for seasoning
- 1 cup bell peppers, chopped (any color, regular or mini sweet peppers)
- 4 cups vegetable stock, low-sodium
- 3 fresh thyme sprigs
- 2 scallions, chopped, for garnish
For the Spinners (Dumplings)
- 1 cup all-purpose flour
- 1/4 cup water, warm, plus more as needed
- 1/4 teaspoon salt
For Serving
- 2 plantains, ripe, sliced
- 2 cups white rice, cooked
- 1/4 cup vegetable oil, for frying plantains
Instructions
- 1
Prepare the vegetables: Slice the carrots into rounds or half-moons. Chop the red onion. Mince the garlic. Finely dice 1/2 of a Scotch bonnet pepper (or habanero) and set aside. Chop the bell peppers.
⏱️ 10 min
- 2
Make the spinners: In a medium bowl, combine the all-purpose flour and 1/4 teaspoon of salt. Gradually add the warm water, mixing until a firm dough forms. If the dough is too dry, add a little more water, 1 teaspoon at a time. Knead for 2-3 minutes until smooth. Cover and let rest while you start the stew.
⏱️ 5 min
- 3
Sauté aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped red onion and sauté for 5-7 minutes until softened and translucent.
⏱️ 7 min
- 4
Add spices and heat: Add the minced garlic and the finely diced Scotch bonnet pepper to the pot. Sauté for another 1-2 minutes until fragrant, being careful not to burn the garlic.
⏱️ 2 min
- 5
Add carrots and beans: Add the sliced carrots to the pot and sauté for 3-4 minutes. Drain and rinse the canned kidney beans thoroughly, then add them to the pot.
⏱️ 4 min
- 6
Season the base: Stir in the dried parsley, smoked paprika, dried thyme, ground allspice, 1/2 teaspoon of salt, and 1/4 teaspoon of freshly ground black pepper. Mix well to coat all the ingredients.
⏱️ 2 min
- 7
Add bell peppers and stock: Add the chopped bell peppers to the pot. Pour in the low-sodium vegetable stock, ensuring the ingredients are well submerged. Bring the mixture to a simmer.
⏱️ 5 min
- 8
Add fresh seasonings: Grind additional fresh black pepper into the stew. Add the fresh thyme sprigs and carefully place the whole Scotch bonnet pepper (or habanero) into the stew. Do not break the whole pepper if you want to control the heat level.
⏱️ 1 min
- 9
Form and add spinners: Take small pieces of the rested dough and roll them between your palms to form elongated, finger-like shapes, about 1-2 inches long. Drop them directly into the simmering stew. Repeat until all the dough is used.
⏱️ 5 min
- 10
Simmer the stew: Reduce the heat to low, cover the pot, and let the stew simmer for 20-25 minutes, or until the sauce has thickened to your desired consistency and the spinners are cooked through and tender. Stir occasionally to prevent sticking.
⏱️ 25 min
- 11
Fry plantains: While the stew simmers, heat 1/4 cup of vegetable oil in a separate skillet over medium heat. Add the sliced plantains and fry for 2-3 minutes per side, until golden brown and caramelized. Remove and place on a paper towel-lined plate to drain excess oil.
⏱️ 8 min
- 12
Serve: Carefully remove the whole Scotch bonnet pepper and fresh thyme sprigs from the stew before serving. Ladle the hot Vegan Jamaican Stew Peas over a bed of cooked white rice. Garnish with chopped scallions and serve immediately with the fried plantains on the side.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Vegan Jamaican Stew Peas
For the Stew
- 2 tablespoons olive oil
- 1 red onion, chopped
- 4 cloves garlic, minced
- 1/2 scotch bonnet pepper, finely diced (or 1/2 habanero)
- 1 scotch bonnet pepper, whole (or 1 habanero)
- 2 carrots, sliced into rounds or half-moons
- 2 cans kidney beans, 15-ounce, drained and rinsed
- 1 teaspoon dried parsley
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- 1/2 teaspoon ground allspice, (or pimento berries)
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, plus more for seasoning
- 1 cup bell peppers, chopped (any color, regular or mini sweet peppers)
- 4 cups vegetable stock, low-sodium
- 3 fresh thyme sprigs
- 2 scallions, chopped, for garnish
For the Spinners (Dumplings)
- 1 cup all-purpose flour
- 1/4 cup water, warm, plus more as needed
- 1/4 teaspoon salt
For Serving
- 2 plantains, ripe, sliced
- 2 cups white rice, cooked
- 1/4 cup vegetable oil, for frying plantains
Instructions
- 1
Prepare the vegetables: Slice the carrots into rounds or half-moons. Chop the red onion. Mince the garlic. Finely dice 1/2 of a Scotch bonnet pepper (or habanero) and set aside. Chop the bell peppers.
⏱️ 10 min - 2
Make the spinners: In a medium bowl, combine the all-purpose flour and 1/4 teaspoon of salt. Gradually add the warm water, mixing until a firm dough forms. If the dough is too dry, add a little more water, 1 teaspoon at a time. Knead for 2-3 minutes until smooth. Cover and let rest while you start the stew.
⏱️ 5 min - 3
Sauté aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped red onion and sauté for 5-7 minutes until softened and translucent.
⏱️ 7 min - 4
Add spices and heat: Add the minced garlic and the finely diced Scotch bonnet pepper to the pot. Sauté for another 1-2 minutes until fragrant, being careful not to burn the garlic.
⏱️ 2 min - 5
Add carrots and beans: Add the sliced carrots to the pot and sauté for 3-4 minutes. Drain and rinse the canned kidney beans thoroughly, then add them to the pot.
⏱️ 4 min - 6
Season the base: Stir in the dried parsley, smoked paprika, dried thyme, ground allspice, 1/2 teaspoon of salt, and 1/4 teaspoon of freshly ground black pepper. Mix well to coat all the ingredients.
⏱️ 2 min - 7
Add bell peppers and stock: Add the chopped bell peppers to the pot. Pour in the low-sodium vegetable stock, ensuring the ingredients are well submerged. Bring the mixture to a simmer.
⏱️ 5 min - 8
Add fresh seasonings: Grind additional fresh black pepper into the stew. Add the fresh thyme sprigs and carefully place the whole Scotch bonnet pepper (or habanero) into the stew. Do not break the whole pepper if you want to control the heat level.
⏱️ 1 min - 9
Form and add spinners: Take small pieces of the rested dough and roll them between your palms to form elongated, finger-like shapes, about 1-2 inches long. Drop them directly into the simmering stew. Repeat until all the dough is used.
⏱️ 5 min - 10
Simmer the stew: Reduce the heat to low, cover the pot, and let the stew simmer for 20-25 minutes, or until the sauce has thickened to your desired consistency and the spinners are cooked through and tender. Stir occasionally to prevent sticking.
⏱️ 25 min - 11
Fry plantains: While the stew simmers, heat 1/4 cup of vegetable oil in a separate skillet over medium heat. Add the sliced plantains and fry for 2-3 minutes per side, until golden brown and caramelized. Remove and place on a paper towel-lined plate to drain excess oil.
⏱️ 8 min - 12
Serve: Carefully remove the whole Scotch bonnet pepper and fresh thyme sprigs from the stew before serving. Ladle the hot Vegan Jamaican Stew Peas over a bed of cooked white rice. Garnish with chopped scallions and serve immediately with the fried plantains on the side.
⏱️ 3 min