Jamaican stew peas with spinners

• Red kidney beans (tin)3 tins
• Coconut milk (tin)1 tin
• Brown onions150 g
• Carrots200 g
• Spring onions1 bunch
• Self-raising flour150 g
• Vegetable stock cubes1 cube
• Basmati rice300 g

Also uses from the cupboard: vegetable oil, table salt, ground black pepper, dried mixed herbs, chilli flakes. Missing any? You can add them to your shop on the shopping list.

Usually contains: Gluten, Celery.

Always check the label. Products vary by shop and brand, so check what you actually buy for allergens and anything else you avoid.

Method

1. Chop the onion and carrot and slice the spring onions. Heat a tablespoon of oil in a large pan over a medium heat and cook them for 5 minutes with a teaspoon of dried thyme or mixed herbs and a pinch of chilli flakes.150 g brown onions200 g carrots1 bunch spring onions
2. Add the kidney beans with the water from their tins, the coconut milk, the crumbled stock cube and 200 ml of water. Simmer for 20 minutes.3 tins red kidney beans1 tin coconut milk1 cube
3. For the dumplings, mix the self-raising flour with a pinch of salt and 5 to 6 tablespoons of water to make a stiff dough. Roll into small finger shapes, drop into the stew and cook for 10 minutes.150 g self-raising flour
4. Meanwhile, cook the rice following the pack instructions. Serve the stew over the rice.300 g basmati rice

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