Caribbean Stewed Peas with Spinners

Ingredients

• •2 cans (540 ml each) canned red kidney beans, drained and rinsed
• •1 can (400 ml) canned coconut milk
• •2 cups water or vegetable stock
• •1 medium yellow onion, diced
• •3 garlic cloves, minced
• •3 green onions, whole
• •5 fresh thyme sprigs
• •1 whole scotch bonnet or habanero (do not pierce)
• •5 allspice berries (or 1/2 tsp ground allspice)
• •1 tbsp vegetable oil
• •to taste salt and black pepper
• •1 cup all-purpose flour (for spinners)
• •1/3 cup water (for spinners)
• •1/4 tsp salt (for spinners)

Directions

1. 1Heat oil in a large pot over medium heat; sauté onion and garlic 3 minutes until softened.
2. 2Add kidney beans, coconut milk, water or stock, green onions, thyme, scotch bonnet, and allspice; stir and bring to a boil.
3. 3Reduce heat to medium-low and simmer uncovered 25 minutes, stirring occasionally, until broth is slightly thickened.
4. 4While stew simmers, mix flour and salt with enough water to form a stiff dough; pinch off small pieces and roll between palms into thin 2-inch log shapes (spinners).
5. 5Drop spinners into the simmering stew and cook 15 minutes until dumplings are cooked through and float.
6. 6Remove and discard scotch bonnet, thyme sprigs, green onions, and allspice berries.
7. 7Season with salt and pepper and serve in deep bowls as a complete meal.

💡 This dish is traditionally made with dried kidney beans soaked overnight, which gives a deeper, starchier broth — use 1 1/2 cups dried beans and simmer 1.5 hours before adding spinners if time allows. Canned beans are a great weeknight shortcut. Allspice berries are in the spice aisle at any grocery store.

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