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Jamaican Stew Peas

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If you’re in search of a comforting dish that warms both the heart and the belly, Jamaican Stew Peas is your answer. This delightful recipe features tender kidney beans simmered with turkey necks and enriched with creamy coconut milk, resulting in a flavor-packed experience that’s perfect for any night of the week. Not only does it evoke memories of family gatherings and laughter, but it’s also incredibly versatile—ideal for casual dinners or festive occasions. Plus, it can be made ahead of time, making your meal prep stress-free!

Ingredients

Scale
  • 1 lb smoked turkey necks
  • 2 cups dried kidney beans (soaked overnight)
  • 13.5 oz can unsweetened coconut milk
  • 1 yellow onion (chopped)
  • 3 cloves garlic (chopped)
  • 1 scotch bonnet pepper
  • 1 teaspoon dried thyme
  • 2 green onions
  • 1 teaspoon black pepper
  • ½ teaspoon salt
  • 1 cup all-purpose flour
  • 56 Tablespoons water

Instructions

  1. Prepare the Base: In a pressure cooker, combine soaked kidney beans with turkey necks, coconut milk, onion, garlic, and thyme.
  2. Pressure Cook: Seal the cooker and cook on high pressure for 35 minutes; allow natural release for 10 minutes.
  3. Make Spinners: Mix flour with salt and water to form dough; roll into small cylinders.
  4. Simmer Together: Release pressure, return to sauté mode, add spinners and scotch bonnet pepper; simmer for 5-7 minutes.
  5. Final Touches: Adjust seasoning to taste and serve hot over rice.

Nutrition