Vegan Jamaican Stew Peas

Name: Vegan Jamaican Stew Peas
Ingredients: 3 cans red kidney beans (4 cups); 1 can black eyed peas (2 cups); 1 medium red onion, diced; 1 green bell pepper, diced; 2 stalks scallion/green onion, sliced, plus more for garnish; 4 cloves garlic, minced; 1 medium carrot, diced; 2 medium potatoes (about 1 cup), cut into chunks; 2 sweet potatoes (about 1 cup), cut into chunks; 3 sprigs fresh thyme; 1 scotch bonnet pepper; 4 cups no-beef/no-chicken broth or vegetable stock; 1 Tbsp dark soy sauce; 1 can coconut milk; 1 tsp allspice; 1 tsp garlic powder; 1 tsp sea salt; 1/4 tsp black pepper; 1/4 tsp cayenne pepper; 1 cup all-purpose flour; 1/2 tsp salt; 1/3 cup water

September 30, 2026MainsBy Carlos + Dominique

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Rich, creamy, stick-to-your-ribs island comfort. Red kidney beans and black eyed peas simmered in coconut milk with fresh thyme, scotch bonnet, and sweet potatoes, finished with hand-rolled spinners. This is the bowl that converts skeptics — deep flavor, no meat required.

Directions

Add the kidney beans, black eyed peas, red onion, green pepper, scallion, garlic, and carrot to a large pot.
Pour in the 4 cups of broth or stock.
Add the thyme sprigs and the scotch bonnet pepper.
Stir in the dark soy sauce and the spice blend; bring to a boil.
Stir in the coconut milk, potatoes, and sweet potatoes; reduce the heat and simmer until the potatoes are tender.
Make the spinners: mix the flour, salt, and 1/3 cup water into a stiff dough. Pinch off small pieces and roll into long, thin dumplings.
Drop the spinners into the simmering stew and cook until tender and the stew has thickened.
Remove the scotch bonnet pepper. Serve hot over white rice, garnished with sliced scallion.

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