Jamaican Stewed Red Peas with Pigtail

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Hearty Jamaican stew of red kidney beans and tender pigtail simmered in a rich, spiced tomato broth infused with thyme and allspice. This caribbean-inspired caribbean ready in about 135 minutes pairs soaked overnight dried red kidney beans, pound pigtail, cleaned and chopped, water for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.

★ 4.4 (8 ratings) Prep: 15 min Cook: 120 min Serves 6 Caribbean cuisine 380 cal/serving
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Ingredients

Instructions

  1. Step 1: Drain 1 cup soaked dried red kidney beans and place in a large pot with 6 cups water and 1/2 pound cleaned, chopped pigtail. Bring to a boil over high heat, then reduce to medium-low and simmer for 1 hour until beans and meat are tender.
  2. Step 2: In a skillet, heat 2 tbsp vegetable oil over medium heat. Add 1 diced onion, 3 minced garlic cloves, and 2 chopped scallions; sauté for 4-5 minutes until softened and fragrant.
  3. Step 3: Stir in 2 tbsp tomato paste and cook for 2 minutes until it darkens slightly.
  4. Step 4: Add the sautéed mixture to the pot with beans and pigtail along with 4 fresh thyme sprigs, 5 whole allspice berries, 1 pierced scotch bonnet pepper, 1 1/2 tsp salt, and 1/2 tsp black pepper. Simmer uncovered for another 30 minutes, stirring occasionally, until the stew thickens and flavors meld.
  5. Step 5: Remove thyme sprigs, allspice berries, and scotch bonnet pepper before serving this rich stew hot with rice or bread.

Frequently asked questions

How long does Jamaican Stewed Red Peas with Pigtail take to make?

Total time is about 135 minutes (15 min prep + 120 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Jamaican Stewed Red Peas with Pigtail?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep water from drying out.

Can I substitute ingredients in Jamaican Stewed Red Peas with Pigtail?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Jamaican Stewed Red Peas with Pigtail for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Jamaican Stewed Red Peas with Pigtail?

Caribbean caribbean like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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