Jamaican Stew Peas is a favorite in my home, it’s one of the few meals that we all eat and enjoy including the picky 6 year old.  In the past I’ve made stew peas the traditional way and also sped up the process by using a pressure cooker but recently I made it in the slow cooker and it was amazing.   There are a few changes made to the original stew peas recipe in order for it to work in the slow cooker.  This dish cooks for 7 hours so the liquid in the recipe needs to be adapted accordingly.  It’s relatively easy and to be honest, this will probably be the way that I make this from now on.  It’s super easy, delicious and very economical so what’s not to love? 

For this recipe I used salted pig tail but you can use salted beef, fresh meat or even go meatless.   If you would like to go meatless, I would suggest adding beef bouillon to give it a bit of flavor or to leave it out all together to make it vegan. This dish is very versatile and can be easily adapted! When using salted meats like the pig tail be sure to boil the meat to remove the excess salt before adding it to the slow cookers – this is a step that you do not want to skip.  I also found that even after I boiled the pig tail that there was enough salt in the pig tails that I didn’t have to add any salt to the dish so if you do add salt be sure to add it at the very end.  I learned to make stew peas many years ago from my Jamaican in-laws and it has become one of my favorite dishes.    This is a hearty dish that can be eaten alone but is best served with rice.  Enjoy!

SLOW COOKER STEW PEAS

Ingredients

  • 2 salted pigtails, cut into 1 inch pieces
  • 1 cup kidney beans
  • 1 medium onion, diced
  • 12 sprigs thyme
  • 2 scallions
  • 10 whole pimentos
  • 5 cloves garlic, minced
  • ½ of scotch bonnet pepper, seeds removed
  • 1 cup coconut milk
  • 4 cups water
  • To make spinners:
  • 1 cup all purpose flour
  • Pinch of salt
  • ¼ cup water

Instructions

  1. Cut pigtails into 1 inch pieces. Place pigtails in a pot with enough water to cover and bring to a boil and cook for 10 minutes. Strain and set aside.
  2. Place pigtails, kidney beans, onion, thyme, whole scallion, pimento, garlic, pepper, coconut milk and water into slow cooker. Set on high and let cook for 6 hours then add spinner and cook for an additional hour. Serve warm.
  3. To make Spinners:Mix to form stiff dough. Pinch off small pieces of dough then roll between your palms to form an elongated spinner.
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http://www.jehancancook.com/2017/10/slow-cooker-stew-peas/

This article has 2 comments

  1. Mari

    Your Instagram page brought me hear. I LOVE your blog!! I’m going to be making this tomorrow. I’m using dried beans and they’re soaking overnight. Cant wait!

  2. JehanP

    Thank Mari. I do want to point out that you do not need to soak the beans. This recipe requires no presoaking.