Jamaican Stew Peas

Cozy up with this warming and nourishing Jamaican stew made with kidney beans, vegetables, spinners (dumplings), and scotch bonnet pepper. You can enjoy this stew alone, served with brown rice, millet, quinoa or cauliflower rice, or alongside a fresh leafy green salad.

Hot peppers such as scotch bonnet contain dozens of phytochemical compounds that are helpful for the liver. One such compound is capsaicin, which gives the liver license to heat itself without negative ramifications. The liver welcomes this food-initiated heat because it’s a reset factor. Blood rushes oxygen through all the capillaries throughout the liver, and the heat caused by the capsaicin instantly draws fresh, clean blood into the liver through all avenues. This reset is beneficial for the liver’s reaction to inflammation that’s caused by pathogens and toxins.

Jamaican Stew Peas

Ingredients:

• 1 cups dried kidney beans, soaked overnight
• 6 cups Healing Broth or water
• 1 1/2 cups or 1 14 ounce can coconut milk
• 1 cup diced onion
• 1 cup sliced carrot
• 1 cup diced potato (optional)
• 4 garlic cloves, minced
• 1 tsp dried thyme
• 1/4 tsp ground allspice
• 1 tsp smoked paprika
• 1 bay leaf
• 1 scotch bonnet pepper or 1/4-1/2 tsp cayenne
• Sea salt (optional), to taste
• 4 cups brown rice, to serve (optional) or millet, quinoa, or cauliflower rice

Dumplings/spinners:

• 1/4 cup brown rice flour
• 2 tbsp potato starch
• 2 tbsp tapioca flour
• 2 tbsp almond flour
• 1/2 tbsp sea salt (optional)
• 1/4 cup water

Directions:

Add the soaked beans and vegetable broth to a large pot. Simmer uncovered for 1 hour, until the beans are soft.

Add the coconut milk, onion, carrot, potato (if using), garlic, thyme, allspice, paprika, bay leaf, and scotch bonnet pepper (or cayenne) to the pot. Continue simmering for 10 minutes.

To make the dumplings/spinners, add the flours and sea salt (if using) to a bowl and whisk until uniform. Add the water and stir until you get a smooth non-sticky dough. Pinch off small pieces of the dough and roll to make thin long dumplings. Set aside.

Add the spinners to the stew and simmer for another 20-30 minutes or until the sauce is thick and the dumplings cooked through. Remove the pepper and season with sea salt to taste (if using).

Serve as is or with brown rice, or you can choose millet, quinoa, or cauliflower rice.

Serves 4-6

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Categories: Lunch, Dinner, Stews, International, Kid Friendly

This item posted: 16-Sep-2022