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Jamaican Stew peas without meat

Jamaican Stew peas without meat

Learn to cook this simple delicious kidney bean stew dish. A staple Jamaican dish, that goes well with rice.
5 from 9 votes
Prep Time 15 mins
Cook Time 35 mins
Course Main Course
Cuisine Jamaican
Servings 4 Servings
Calories 175 kcal


  • 1 ½ Cups Red peas (kidney beans)
  • 2 Cups Fresh coconut milk
  • 1 Red onion chopped
  • 2 Stalks scallion chopped
  • 2 Carrots diced
  • 3 Garlic cloves crushed
  • 5 Pimento berries
  • 3 Sprig of thyme
  • 1 Scotch bonnet pepper
  • Salt to taste
  • Water


  • ¾ cup Plain flour
  • Water
  • Salt (Optional)



  • In a small bowl, add the flour and salt.
  • Add water a little at a time and knead to form a firm dough
  • Separate into very small pieces, roll in the palm to make

How to make the stew peas

  • Wash the peas, soak overnight in cold water.
  • Pour away the water when you ready to cook the peas.
  • Add the peas in a pressure cooker add 3 cups of water, about five pimento berries, 1 teaspoon of salt. Close the pressure cooker and pressure the peas for about 15 minutes.
  • Turn off the heat and let the pressure cooker cool before removing the lib.
  • Place to beans back on the stove on medium heat. Add the coconut milk, garlic, onion, thyme, scallion, carrot and scotch bonnet pepper.
  • Bring to a boil. Add the spinners.
  • Taste if you want more salt and season to your taste.
  • Cover the pot (not will the pressure cooker lib) and let it cook until sauce reduce and thicken. Stir occasionally do that the pot doesn't burn. Avoid bursting the scotch bonnet pepper while stirring.


I personally don't use salt in my spinners but I fine that a lot of people like it better with salt so I add it to the ingredients. 
Keyword gluten-free, Jamaican Stew peas without meat, Vegan