This red bean stew is a comforting, sweet, spicy dish made with smoked turkey leg, homemade dumplings, chunky white yam, sweet potatoes, and beans in a Jamaican-inspired curry-based broth.
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Spicy Mood
I just wanted to make a hearty, spicy bean stew and came across Jamaican red peas soup. I found two recipes to help make this dish: one close to the traditional recipe from Gimme Yummy and another with a vegan twist from Healthier Steps. I also found a recipe for the cock soup mix mentioned in the Gimme Yummy version, instead of the packaged version.
If you make the cock soup mix from scratch, I suggest making it beforehand. For my version, I skipped the pumpkin powder, brown rice flour, spaghetti, and cornmeal because I didn't have some items on hand. I also wanted to use Bob's Red Mill Sorghum Flour, a stone-ground whole-grain flour, as the thickener for the red bean stew. And I will use Trader Joe's Organic Unbleached All-Purpose Flour for the dumplings. I found a smoked turkey leg while looking for smoked meat.
If you like soups and stews, try the Pepper Fish Yam Stew, Pumpkin Gnocchi Chicken Soup, and Butternut Squash Chicken Chili.
Looking for Authentic Jamaican Recipes? Check out That Nurse Can Cook and Jamaican Food and Recipes.
Ingredients with Steps
First, make the dumplings by mixing flour, salt, and water. Next, sweat onions, celery, carrots, tomatoes, thyme, garlic, turmeric, parsley, smoked paprika powder, onion powder, habanero flakes, allspice, garlic powder, chili powder, and celery. Then add the coconut milk, chicken broth, smoked turkey, kidney beans, sweet potatoes, and yam. Next, add the prepped dumplings. Simmer, then finish with a slurry made of sorghum flour and water.
My YouTube Quick Tips
Mastering Flavor: Elevating Your Soups and Stews!
Instructions with Pictures
Follow the instructions and cooking tips below using the step-by-step picture guide.
Cut the onions, carrots, and celery evenly so they cook evenly. I did the same for the sweet potato and white yam. Make sure everything is prepared before you start cooking.
Be sure to remove the thin bones in the meat; it's an annoying process, but you'll be glad you did!
This is how it looks after the spices bloom in the added coconut milk, which is the base for making curries for the red bean stew.
Substitutions
Find easy ingredient swaps to fit dietary needs or what you already have in your pantry.
- Canned Beans - If you want, you can use dried kidney beans, but since I like quick meals, canned kidney beans were the best option.
- All-Purpose Flour Alternative - I used Trader Joe's Organic Unbleached All-Purpose Flour. Another option is Healthier Step's version, which uses Krusteaz's Gluten-Free All-Purpose Flour.
- Habanero Pepper Flakes - Red pepper chili flakes.
- Sorghum Flour - All-purpose flour or cornstarch
Change Heat Level - Modify the recipe's heat level to your liking and learn more about the Scoville Scale and Chili Pairings.
Variations
Explore fun twists and creative ways to make this recipe your own.
- Bacon - Use smoked uncured pork or turkey, just thinly sliced.
- Smoked Ham - It's a great way to take advantage of leftover ham, especially during the fall.
- Smoked Neck Bones - Try adding smoked beef, pork, or turkey neck bones for flavor instead of the smoked turkey leg chunks.
Equipment You'll Need
Here's what you'll need to be efficient, plus easy swaps if you don't have everything on hand.
Soup Pot / Dutch Oven - For this red bean stew recipe, use a well-insulated Dutch oven to prevent food from sticking to the bottom. If you don't have one, keep an eye on it and stir more often.
I recently purchased the Lodge 6 Quart Enameled Cast Iron Dutch Oven, and it's been a great experience. It retains heat well, is clean, and still looks brand new; it's now my favorite pot for soup and stews. Plus, it can go in the oven. I'm so excited. I can't wait to braise in it!
Mixing bowls / Measuring Cup - Used in the recipe to make the dumplings and/or slurry.
Whisk - Helps make the slurry by incorporating the flour with a cup of hot broth. A handy tool that I have is a mini whisk for jobs like this.
Kitchen Tools I Use and Recommend
These are some of the kitchen tools I personally use that make cooking faster and easier. If you're building your kitchen setup or upgrading your tools, these are great places to start. More Kitchen Must-Haves - Find other tools I use here.
My Review: Lodge Cast Iron has been a family-owned company in South Pittsburg, Tennessee, for 125 years. Their cookware, known for its dependability, is made of rugged, seasoned cast iron for excellent heat retention and durability. This is still my go-to Dutch oven. You'll find it in a lot of my recent videos. It's heavy, durable, non-stick, and it holds heat well. Also, a big lesson: never preheat an enameled Dutch oven without oil. This will crack the enamel. I learned this the hard way.
My Review: These Walfos silicone whisks are a must in my kitchen. They’re gentle on non-stick and ceramic surfaces, yet sturdy enough to handle sauces, eggs, and batters without bending or scratching. The flat and balloon shapes cover all my whisking needs, and the build quality has held up beautifully.
My Review: Pyrex is a household staple in America, and you can't go wrong with it. The Pyrex Prepware 2-Cup Glass Measuring Cup features easy-to-read double-sided measurements in both metric and customary units, and it's made of tempered glass, making it microwave-safe and perfect for melting butter. The sturdy, molded handle won’t break, and the spout allows for easy pouring. Simple, reliable, and built to last. Additionally, I recently purchased the Pyrex 4-Cup Glass Measuring Cup, which is ideal for measuring broth for soups and for making batter right in it. I had to give it a 4.5 because recently, the red labeling was disappearing. Never had this happen before on any other I owned.
My Review: I love the clean, classic look of this Pyrex 3-piece glass mixing bowl set. It’s a staple in my kitchen. Pyrex is known for its durability, and these bowls definitely live up to that reputation. I use them for everything from mixing batters to storing leftovers, and their microwave-safe feature makes them super multifunctional. They’re also easy to clean and stack nicely in the cabinet. The only reason this isn’t a five-star for me is that I always have that little fear of breaking them when I’m using or storing them, even though they’re made to last.
The Chef'n Pastrio 3-Piece Bench Chopper Set is a handy kitchen essential for working with dough and keeping prep organized. Use the scrapers to divide and portion bread, pizza, biscuit, or dumpling dough; lift chopped ingredients from your cutting board; scrape up sticky dough; and quickly gather flour or food scraps from your work surface. Having both stainless steel and plastic scrapers gives you options for different surfaces and prep tasks, making this a simple, multipurpose tool that saves time and reduces mess.
Storage
Learn how to properly store leftovers and reheat them to keep them fresh and flavorful. Learn more about Understanding Food Temperature Safety Zones: Cook, Store & Serve Safely.
Refrigerator: Allow the stew to cool, then transfer it to an airtight container and refrigerate for up to 3 to 4 days. The stew will continue to thicken as it sits because the dumplings and root vegetables absorb some of the broth.
Freezer: Freeze cooled stew in freezer-safe airtight containers for up to 2 to 3 months, leaving a little room for expansion. For the best texture, keep in mind that the sweet potato, yam, and dumplings may become softer after freezing and thawing.
Reheat on the Stovetop: Place the desired amount in a saucepan or pot over medium-low heat. Add a splash of chicken broth or water if the stew has become too thick, then gently heat until steaming hot throughout, stirring occasionally to prevent sticking.
Reheat in the Microwave: Transfer an individual portion to a microwave-safe bowl and cover loosely. Heat in 1-minute intervals, stirring between each interval, until heated through. Add a small splash of broth or water as needed to loosen the consistency.
Meal Prep Tip: Store the stew in individual portions for quick lunches or dinners. If you know you plan to freeze some, slightly undercooking the sweet potato and yam can help them hold their texture better when reheated.
Airtight Food Containers: I interchange glass food storage containers with plastic clip-on lids. I always suggest glass storage containers because they can be microwaved, hold food without staining, and maintain a more stable temperature, keeping food fresher for longer. I recommend checking out these airtight food containers on Amazon.
5 Quick Cooking Tips
Cook's Notebook is your Cooking Tips Resource Guide. Become a better home cook with tips to help you cook more efficiently.
- Prep before you start: Have the vegetables, seasonings, turkey, and dumpling ingredients ready since the stew comes together quickly once cooking begins.
- Keep it at a simmer: A gentle simmer cooks the dumplings and root vegetables evenly without breaking them apart.
- Cut evenly: Keep the sweet potato and white yam pieces similar in size so they finish cooking at the same time.
- Taste before adding more salt: Smoked turkey can already be salty, so taste the stew toward the end and adjust as needed.
- Adjust the thickness: Add a little broth if the stew becomes too thick, or simmer it uncovered for a few extra minutes if you prefer it thicker.
Frequently Asked Questions
Here is a list of common questions I have answered. If you have any questions, please write them in the comments below.
The yellow and white yam ↗ is native to Africa. This tuber usually comes in a cylindrical shape with rough, brown, stringy skin. The interior can be white or yellow, with slightly different tastes. You will mostly find this tuber in West Indie, Caribbean, Latin, or African markets.
You might be lucky to find it at a big chain supermarket. When selecting the yam, pick one free of rotten spots, firm to the touch, and with no flesh cracks. Also, if the yam is already cut (some stores cut it into 6-inch pieces), avoid the end pieces, as they may be more bitter.
You can store uncut yams in a cool, dry place for a long time. Refrigerating yams can change the starch, which can eventually change the taste, so it is not recommended. Use a sharp knife, not a peeler, since the skin is thick. Oxidation may occur within a few minutes of being cut, just like a potato.
Sorghum flour is a gluten-free, low GI (Glycemic Index) food that is high in protein.
Looking for other stew recipes like this red bean stew? Try these:
Caribbean Recipes
Looking for other Caribbean-inspired recipes like this red bean stew? Try these:
- Instant Pot Collard Greens with Smoked Turkey
- Baked Haitian Macaroni and Cheese (Makawoni au Graten)
- Haitian American Thanksgiving Recipes & Prep Guide
- Spatchcock Turkey Backbone Gravy (Mirepoix & Haitian Spices)
Cooking Tips and Tutorials
If you found this tutorial helpful, you'll love my Cook's Notebook collection. From knife skills and flavor bases to time-saving tricks and essential equipment guides, this section is packed with chef-tested lessons to help you cook with confidence.
- What Is Emulsification? A Simple Guide to Creamier Sauces and Dressings
- Homemade Baby Food: How to Prep, Freeze & Build Easy Meals
- Summer Seasonal Produce: A Guide to Fruits and Vegetables in Season
- The Best Cooking Shows on Prime Video for Curious Home Cooks
📖 Recipe
Spicy Red Bean Stew with Dumplings and Smoked Turkey
Ingredients
Homemade Dumplings
- ½ cup all-purpose flour or sorghum flour (for gluten-free)
- ½ teaspoon kosher salt
- ¼ cup water
Stew Base
- 2 tablespoons olive oil
- ½ onion diced
- 1 celery stalk diced
- 1 large carrot diced
- 1 tomato diced
- 1 teaspoon dried thyme
Stew Seasoning
- 3 garlic cloves minced
- 1 tablespoon ground turmeric
- 1 tablespoon dried parsley
- 1 tablespoon smoked paprika powder
- ½ tablespoon onion powder
- ½ teaspoon habanero pepper flakes
- ½ teaspoon ground allspice
- ½ teaspoon garlic powder
- ½ teaspoon chili powder
- ¼ teaspoon celery seed optional
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
Stew Liquids
- ½ can coconut milk 13.5 oz can, shaken well
- 3 cups low-sodium chicken broth
Rest of Stew
- 1 pound smoked turkey leg bones removed, large chopped
- 1 can red kidney beans 15.5 ounce can, drained
- 1 medium sweet potato diced
- 1 medium white yam dice
- 3 tablespoons All-Purpose Flour or sorghum flour (for gluten-free)
Equipment
- Dutch Oven or large soup pot
Instructions
- Save Time in the Kitchen: Read the instructions thoroughly, then gather and prep all your ingredients before cooking! Learn Prepping Tips.
- Prepare your ingredients. Read through the recipe and gather, measure, and prep all ingredients before you begin cooking.
- Make the dumpling dough. Combine the all-purpose flour and salt in a medium mixing bowl. Gradually add the water, mixing with your hands until a dough forms.
- Shape the dumplings. Transfer the dough to a lightly floured surface. Pinch off small portions and roll them between your hands into thin, approximately 1½-inch-long cigar shapes. Set aside.
- Sweat the vegetables. Heat a Dutch oven or large soup pot over medium heat. Add the olive oil, followed by the onion, celery, and carrot. Cook for about 2 minutes, stirring occasionally and avoiding browning.
- Cook down the tomato. Add the diced tomato and dried thyme. Cook for about 5 minutes, stirring occasionally, until the tomato begins to break down.
- Bloom the seasonings. Add the garlic, turmeric, parsley, smoked paprika, onion powder, habanero pepper flakes, allspice, garlic powder, chili powder, celery seed, kosher salt, and black pepper. Cook for about 1 minute, stirring constantly, until fragrant.
- Add the coconut milk. Stir in the coconut milk and bring the mixture to a gentle simmer. Reduce the heat slightly and simmer for 5 minutes.
- Build the stew. Add the chicken broth, smoked turkey, kidney beans, sweet potato, and white yam. Stir to combine and return the stew to a gentle simmer. Avoid a rapid boil.
- Cook the dumplings. Once the stew returns to a simmer, add the prepared dumplings. Simmer for 15 to 20 minutes, or until the sweet potato and yam are fork-tender and the dumplings are cooked through.
- Thicken the stew. Place the sorghum flour in a small bowl. Gradually whisk in about 1 cup of hot broth from the stew until smooth. Slowly pour the slurry back into the pot while stirring continuously.
- Finish the stew. Simmer for about 1 additional minute, stirring, until the broth slightly thickens. Taste and adjust the seasoning as needed before serving.
Notes
Time-Saving Shortcuts
This recipe has a longer ingredient list, but you can simplify the prep when you're short on time.- Use a Jamaican curry blend: Replace several of the individual dried spices with your favorite Jamaican-style curry powder, then season with salt and pepper to taste. The flavor will vary depending on the blend, so start with a small amount and adjust as the stew cooks.
- Use pre-cut vegetables: Pre-diced onion, celery, and carrots or a fresh mirepoix blend can eliminate most of the chopping.
- Buy prepared root vegetables: Look for peeled and pre-cut sweet potatoes and yams to reduce peeling and chopping.
- Skip the homemade dumplings: When you need the fastest version, leave out the dumplings. The beans, smoked turkey, sweet potato, and yam still make this a hearty stew.
- Prep ahead: Shape the dumplings and chop the vegetables ahead of time so everything is ready to add to the pot.
Nutrition
Chef Maika Frederic-Liebman
Chef and Educator
Professionally trained Haitian-American chef Maika Frederic is the creator of Just Maika Cooking, where she shares globally inspired recipes, cooking techniques, ingredient guides, and food safety tips designed to help home cooks become more creative and confident in the kitchen. Combining years of professional culinary experience with a passion for teaching, she makes global flavors approachable through practical, accessible instruction for cooks of every skill level.
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