Скачать или смотреть Jamaican Beans with Spinners and Ham Hock | Rich & Flavorful Caribbean Comfort Food

Warm, hearty, and packed with bold Caribbean flavor—this Jamaican-style bean stew with spinners and smoked ham hock is pure comfort food! In this video, I’ll show you step-by-step how to build layers of flavor starting with fresh vegetables, spices, and a flavor bundle with thyme and habanero. Then we simmer it low and slow with creamy coconut milk, soft beans, and tender ham hocks. And don’t miss the spinners—those little dumplings are the heart of this dish!

Serve it over rice with a nice piece of corn bread and corn on the side for a satisfying meal that hits every note—savory, spicy, and absolutely delicious.


📝 Ingredients & full recipe in video and listed below!

🧾 Ingredients:

For the Stew:

2 tablespoon olive oil or coconut oil
1 medium onion or 3 shallots, chopped
2 to 3 ribs of celery, chopped (about 3/4 cup)
1 bell pepper, seeded and chopped
3 tablespoons minced garlic
2 teaspoons garlic powder
1 teaspoon allspice
1 whole habanero pepper (pierced once with a knife optional)
4 sprigs fresh thyme
1 bay leaf
2 cups dried beans (pre-soaked, with soaking liquid)
6 to 8 cups water
12 oz ham hocks
2 cups (480ml) chicken broth
1 teaspoon salt
1 teaspoon black pepper
1 (14 oz) can coconut milk
6 spring onions, chopped
1 tablespoon fresh thyme, chopped
For the Spinners (Dumplings):
1/2 cup all-purpose flour
1/4 teaspoon salt
3 tablespoons water (plus up to 2 teaspoons more, as needed)

🍲 Instructions:
Sauté the Aromatics.

In a Dutch oven over medium heat, add olive oil or coconut oil. Once hot, add chopped onion, bell pepper, and celery. Sauté for 4 to 6 minutes until the onions are soft and translucent.
Add SeasoningsStir in minced garlic, garlic powder, and allspice. Sauté for 30 seconds, just until fragrant.

Prepare the Flavor Bundle

Lightly pierce the habanero with the tip of a knife. Place the pepper, thyme sprigs, and bay leaf into a mesh spice ball or cheesecloth bundle and secure it.

Build the Stew

*Add the soaked beans to the pot. Add water. Add the ham hocks, chicken broth, salt, black pepper, and the flavor bundle. Bring everything to a boil, then reduce the heat to medium-low. Cover and simmer for 1 to 1½ hours, or until the beans are tender. When beans are done remove ham hocks and flavor bundle.

Add Coconut MilkPour in the coconut milk and simmer uncovered for an additional 30 minutes, stirring occasionally.

Make the Spinners

In a small bowl, combine flour and salt. Stir in 3 tablespoons of water to form a shaggy dough. If needed, add extra water 1/2 teaspoon at a time until the dough holds together.Pinch off 1 teaspoon-sized pieces and roll each into a 2–3 inch long tapered dumpling. You should get about 14 spinners. Set aside.

Finish the Stew

After the stew has simmered with the coconut milk. Carefully squeeze the habanero into the stew for added heat, if desired this will add spicy heat. Discard the bundle.

Add the spinners to the stew and let rest for 5 minutes to firm up.

Shred and Return the Meat

Once cooled, remove the skin from the ham hocks. Shred or dice the meat and return it to the pot.

Final Seasoning

Stir in the chopped spring onions and fresh thyme. Simmer the stew on medium-low for 15 minutes, or until spinners are cooked through and flavors meld.

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Music provided by ‪@Havoc_Otter‬

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