Here’s another version of stew peas, also known as stewed red kidney beans, similar to the Jamaican stew peas I shared some time ago. As you travel across the Caribbean and even into the southern states of the USA, you’ll find many variations of this warm and comforting dish. Each version reflects local traditions, available ingredients, and family preferences.
In this version, I’m using a ham bone saved from our Christmas ham, but you can easily substitute any smoked meat you prefer, such as ham hocks, smoked turkey legs or wings, or smoked ribs. In the previous version I shared, I used salted pigtail, an ingredient deeply rooted in Caribbean cooking since the days of slavery, which was pre-boiled before being added to the pot.
With the addition of dumplings, this stew peas becomes a rich, thick, and satisfying one-pot meal. You can also serve it with steamed or boiled rice on the side if you prefer. Either way, it’s a hearty dish that becomes even better as it cools and the flavors continue to develop.
INGREDIENT GUIDE
Ham Bone: Adds deep, smoky flavor as it slowly simmers.
Dried Kidney Beans: The foundation of stew peas, providing body and natural thickness.
Onion: Builds the savory base of the dish.
Bay Leaf: Adds subtle background flavor during long cooking.
Scallions: A staple in Caribbean cooking for mild onion notes.
Thyme: An essential Jamaican herb for stews and beans.
Garlic: Enhances depth and overall savoriness.
Pimento Berries (Allspice): A classic Caribbean spice that defines stew peas.
Black Pepper: Adds gentle warmth and balance.
Salt: Enhances and ties together all the flavors.
Carrot: Adds color and a touch of natural sweetness.
Scotch Bonnet Pepper: Provides authentic Caribbean aroma and controlled heat.
Coconut Milk: Creates the rich, creamy gravy stew peas are known for.
Brown Sugar: Balances the savory and smoky elements.
All-Purpose Flour: Used to prepare soft dumplings.
Water: Controls cooking and final consistency.
Ingredients
- 1 ham bone
- 2 cups dried kidney beans soaked overnight, drained and rinsed
- 1 large onion diced
- 1 bay leaf
- 2 scallions
- 6 sprigs thyme
- 6 cloves garlic smashed
- 8 pimento berries allspice
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1 large carrot cut into 1/4-inch wheels
- 1 scotch bonnet pepper whole
- 4 cups coconut milk prepared from powder
- 7 cups water divided
- 3/4 tablespoon brown sugar
Dumplings
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoon brown sugar
- 3-4 tablespoons water
Instructions
Place the ham bone into a deep soup pot along with the soaked kidney beans.
Add the onion, bay leaf, scallions, thyme, garlic, and pimento berries.
Add the black pepper, salt, carrot, scotch bonnet pepper (keep whole and don’t break), coconut milk, and 5 cups of the water.
Bring to a boil, then reduce to a gentle simmer. Cook with the lid slightly ajar for about 2 hours, stirring occasionally, until the beans are tender and beginning to break down. Add more water as needed and stir in the brown sugar.
Combine the flour, salt, brown sugar, and water to form a soft dough. Cover with a damp paper towel and allow it to rest for 10 minutes.
Add the dumplings to the pot along with additional water if needed (it will thicken futher, so I recommend adding at least another cup). Continue cooking for another 20–30 minutes. At this stage, you can remove the scotch bonnet pepper if desired. to control the heat, or break it to release that lovely Caribbean heat to the dish.
Taste and adjust salt, keeping in mind the stew will thicken further as it cools.
Turn off the heat, remove the bay leaf, thyme sprigs, and pimento berries, and serve warm. Serve with Coconut Rice.
