Stew Peas, My Way (Rich, Comforting & Flexible)
This is one of those dishes that feels like home in a bowl. Stew peas is hearty, nourishing, and deeply comforting—something I return to again and again. This version is how I made it, with clear measurements and a few personal touches that make it extra special.
Ingredients
For the peas
- 2 cans kidney beans
- 1 can cannellini beans
- 1 box chicken bone broth
- ½ box chicken stock
- 1 sprig fresh thyme
- 2–3 heads of garlic, crushed
- ¼ teaspoon allspice berries (about 6 berries)
- ¼ teaspoon cloves (about 6 cloves)
- 2–3 scallions, crushed
For the rice
- 2½ cups rice
- Water (as needed)
- 1 sprig thyme
- Butter, to taste
For the chicken
- 4 small chicken thighs, diced
- ½ teaspoon black pepper
- 1½ tablespoons garlic powder
- 1 teaspoon ZEats seasoning blend
- 1½ teaspoons browning
- 1 teaspoon vegetable oil
For the dumplings (spinners)
- 1 cup flour
- Water, enough to knead
To finish the pot
- 1 cup coconut milk
- 1 additional sprig of thyme
- Scotch bonnet (optional)
- Optional: chopped carrots
- Optional: cornstarch mixed with water (for thickening)
Method
-
Start the peas
Add drained, canned kidney beans and cannellini beans to a pot with the chicken bone broth and chicken stock. Bring to a boil.
along with scallions, garlic, one sprig of thyme, allspice berries, and cloves. Let this boil and develop flavor. -
Cook the rice
While the peas are boiling, add rice, water, thyme, and butter to a separate pot (or rice cooker). Bring to a boil, then reduce heat once water has dried out and cook until fluffy. -
Season & sear the chicken
Season diced chicken thighs with black pepper, garlic powder, ZEats seasoning blend, and browning. Rub the seasoning well into the meat.
Heat 1 teaspoon vegetable oil in a pan and sear the chicken for a few minutes until lightly browned. -
Deglaze & combine
Add a small splash of water to the pan to lift the flavorful bits, then pour everything into the pot with the peas. -
Make the spinners
Knead flour with enough water to form a dough. Roll into small dumplings and add directly to the pot.
This is also when you can add chopped carrots if using and other vegetables like Irish potatoes or whatever you like that doesn’t take long to cook. -
Season the pot & enrich
Keep the stew on medium heat. Add coconut milk, the second sprig of thyme, and scotch bonnet if you’re using it.
I skipped added pepper here—the allspice and cloves naturally bring warmth to the dish. -
Thicken & finish
Once the chicken, dumplings, and vegetables are cooked through, let the stew reduce naturally to thicken.
If you want it richer and thicker, stir in a little cornstarch mixed with water, reduce the heat, and simmer gently. -
Serve
Turn off the heat and serve hot over rice.
Final Thoughts
This dish is rich, filling, and deeply satisfying—true comfort food. I love it because it’s endlessly adaptable: you can switch up the protein, add more vegetables, or make it completely vegan. Every pot tells its own story, and this one? Warm, soulful, and made with love.