Name: Vegan Jamaican Stew Peas In Coconut Milk
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Ingredients: Coconut milk; Chopped onion; Scallion; Fine scotch bonnet pepper; Ginger; Dried thyme; Bell peppers; Carrot; flour (for the spinners); A mix of seasonings (vegetable bouillon, black pepper)

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This Jamaican stew peas in coconut milk is a family favorite that both parents and children love. Traditionally, you will find salted pigtail, but today I will be focusing on the vegan version.

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Stewed peas are one of the best comfort foods, and there are so many variations. It is such a popular dish that I was contemplating whether to post my granny’s recipe. I know that most of you already have your favorite way of making it.

Of course, there is no one way of making this recipe, so I am sharing the way I like mine and the one I grew up eating. If you have never made homemade Jamaican-style stew peas before, don’t worry, I will break it down and take it step by step.

Why You’ll Enjoy Making The Recipe?

This stewed peas in coconut milk tastes so good in every bite. You have the soft red beans, spinners, carrots, and bell peppers, and it is smothered in a thick coconutty sauce. It completes every craving and pairs well with rice.

Whenever I need something vegan, I always rush to make this recipe. It is that good. This was one of the first recipes I ever made growing up because it is very filling, and you can either use the canned beans or soak your red beans overnight and cook them on the stove or in a pressure cooker.

Optional: You can add pumpkin for a more veggie dish.

Soaking Red Beans

To soak red beans Caribbean-style, start by rinsing the dried beans to remove any dust or debris. Place them in a large bowl and cover with several inches of water to allow the expansion overnight.

For flavor, I like to add a few garlic cloves or pimento berries. Let the beans soak for at least 8 hours or overnight. In the morning, you can either drain and rinse them to add the liquid to your stew.

Ingredients

I soaked my peas overnight, and to that I added about six garlic cloves. Other ingredients include:

Coconut milk
Chopped onion
Scallion
Fine scotch bonnet pepper
Ginger
Dried thyme
Bell peppers
Carrot
Spelt flour (for the spinners)
A mix of seasonings (vegetable bouillon, black pepper)

Step-by-Step Instructions

Add all your soaked peas, including the soaking liquid and garlic, to your pot.

Tip: If you have stomach issues with beans, you can drain the soaking liquid and use fresh water instead.

Add about 1½ cups of water, chopped onion, thyme, and your allspice. If you have pimento berries, you can add those too. Season lightly; salt is optional here. Let that boil, and check occasionally to see if you need to top up the water.

Make the spinners, and add in the coconut milk

While the peas are cooking, go ahead and make your dough. I’m using plain flour—no salt needed, but you can add a pinch if you like. Gradually add water and knead until you get a firm dough.

Once the peas are halfway cooked, pour in your coconut milk. You can remove some of the thyme stems at this point. Cover and bring it to a boil. While that’s going on, grate your ginger and add it in. Cover again and let it cook for about 5 minutes.

Add the spinners, veggies, and seasoning

Break off small pieces of dough and roll them between your palms to form the spinners. Drop them into the pot, stir gently, and let them cook through.

Now it’s time to add your bell peppers and carrots. Then go in with your scallion, make sure to slightly massage it before adding to release the flavor.

Next, add your dried seasonings: vegetable bouillon and black pepper. Use whatever all-purpose seasoning you’re comfortable with. Do a taste test and adjust if needed.

Let it simmer

Cover your pot and allow the stew to simmer. This is where the magic happens. Stir occasionally and keep an eye on the consistency because you want it thick, not soupy. If it’s too thick, add a little more coconut milk. Let it simmer for another 10–12 minutes.

A few minutes later, the stew should be coming together nicely. Give it one last stir, lower the heat, and let it go for another 5 minutes.

At this point, you can remove the scotch bonnet pepper and any leftover thyme stems. To go with this stew peas, I made some plain rice and fried plantains. Honestly, this was so, so delicious.

Pressure Cooker And Slow Cooker Instructions

I rarely use my pressure cooker, but to make your stew peas in it, you’ll add your soaked peas, garlic, onion, thyme, and seasonings to the pot with water, then pressure cook on high for about 15–20 minutes until the peas are tender.

Release the pressure, stir in coconut milk and grated ginger, and let it simmer on sauté mode for five minutes.

Roll your spinners between your palms and drop them into the pot, then add your bell peppers, carrots, and scallions. Add your dried seasonings, taste and adjust, then let everything simmer uncovered for another 10–12 minutes until the stew thickens.

For the slow cooker, add the peas, garlic, onion, thyme, and water, then cook on high for 3–4 hours or low for 6–7 hours. Once the peas are soft, stir in coconut milk and ginger, then add your spinners, vegetables, and scallions.

Season the pot, taste and adjust, and let it simmer for another 30–45 minutes on high until thick and flavorful. In both methods, remove the scotch bonnet and thyme stems before serving.

Storage And Leftovers

You can refrigerate this dish for up to 4 days. Reheat gently on the stovetop over low heat, adding a splash of coconut milk or water to loosen the texture.

Avoid microwaving for long periods, as the spinners can toughen and the coconut base may separate. This dish freezes well for up to 1 month. I usually remove the spinners before freezing because I do not like the texture after freezing.

I hope you love my version of vegan Jamaican stew peas in coconut milk recipe. I love to eat mine over rice, but you can enjoy it just as it is.

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