Stew lentils with spinners

Jamaican stew peas is a thick, hearty dish that usually exceeds a weeknight’s effort, but shortcuts make it accessible. Using smaller legumes than red kidney beans cuts cooking time by over half and eliminates overnight soaking. Black lentils are ideal, though brown or green also work. Pancetta adds salty, porky flavor, while coconut milk and thyme provide Caribbean aromas. Optional spinners—tapered, tubular dumplings—are prepared during the stew, showcasing flour and water’s transformation.