Jamaican-Style Red Pea and Barley Stew with Light Coconut Milk

Jamaican red pea stew usually leans on full-fat coconut milk and sometimes salted meat, but this version pulls back on both, using light coconut milk in modest amounts and letting kidney beans, barley, and sweet potato build the body of the pot instead.

Barley adds soluble fiber alongside the beans, and a whole scotch bonnet pepper simmers in the pot for heat and aroma without being pierced or blended in, so you get the flavor without overwhelming spice — just remove it before serving. Thyme, allspice, and garlic round out the classic Jamaican profile.

This is a proper one-pot dinner that only gets better as it sits, so don't be shy about making the full batch. Serve it on its own or with a small side of steamed greens.