Jamaican Stew Peas Without Meat (Vegan Recipe)

Method6 steps

1. 1

   Step 1: Use the pressure-cooker route for this recipe. Rinse all measured DRY kidney beans thoroughly under cold running rinse water, then drain. Keep the measured 3½ cups pressure water and separate spinner-dough water for their own steps.

   Uses 2 cups DRY red kidney beans for the pressure-cooker route · Cold running water as needed to rinse the dry beans, drained away

2. 2

   Step 2: Put the rinsed drained beans in a pressure cooker with all 3½ cups pressure water, all allspice berries (5), 1 garlic clove and the full measured 1 teaspoon salt. Follow your cooker’s bean fill limit and liquid guidance. Lock the lid and cook at HIGH pressure for the first 10–15 minutes after reaching pressure; fully tender beans, rather than this first interval alone, govern completion.

   Initial HIGH-pressure bean cook · 15 minUses Complete rinsed and drained dry-bean batch · 3½ cups water for the selected pressure-cooker route · 5 whole allspice berries (pimento) · 1 garlic clove for pressure-cooking beans · 1 teaspoon salt for pressure-cooking the beans

3. 3

   Step 3: Turn off the heat and let pressure release NATURALLY according to your cooker’s instructions. Open only once fully depressurized. Test a cooled bean: it must mash easily and be fully tender throughout. If any beans remain firm, continue pressure cooking with sufficient liquid according to the cooker’s guidance and repeat natural release/tenderness checking until fully cooked. Keep all cooked beans and their cooking broth together.

   Uses Actual HIGH-pressure-cooked beans and broth · Extra water as needed only if further bean cooking or stew simmering requires liquid

4. 4

   Step 4: To the same fully cooked bean-and-broth pot, add all diced carrots (2), chopped red onion (1) and scallion (1 stalk), the remaining 2 chopped garlic cloves, all ready fresh coconut milk (3 cups), fresh thyme (1 sprig), vegan vegetable stock powder (2 tablespoons) and the intact whole Scotch bonnet. Cover with an ordinary lid and bring to a boil. Taste the stew and add the separate optional extra salt only if needed.

   Uses Complete fully tender beans and retained cooking broth · 2 medium carrots, peeled and diced · 1 medium red onion, chopped · 1 stalk scallion, chopped · 2 remaining garlic cloves, chopped, for stew vegetables · 3 cups fresh coconut milk, already prepared separately · 1 sprig fresh thyme · 2 tablespoons vegan vegetable stock powder

5. 5

   Step 5: For the spinners, put all ¾ cup plain wheat flour in a bowl. Add its separate dough water gradually until a firm nonsticky dough forms; knead briefly until smooth. Pinch off small pieces and roll between your palms into long oval dumplings. Add all spinners to the same boiling stew, cover with an ordinary lid and cook over medium-low heat until dumplings are fully cooked with no raw flour centre, carrots are tender and the sauce reduces and thickens. Add optional extra water only if the pot needs it.

   Uses ¾ cup plain wheat flour for spinners · Water as needed to form a firm smooth spinner dough, added gradually · Complete boiling coconut-bean-and-vegetable stew · Extra water as needed only if further bean cooking or stew simmering requires liquid

6. 6

   Step 6: Remove the whole Scotch bonnet, thyme stem and whole allspice berries from the finished thick stew. Serve 5 portions of beans, vegetables and cooked spinners.

   Uses Complete finished bean-and-vegetable stew with cooked spinners