Red Peas Soup

Name: Red Peas Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 g kidney beans; 1 pcs carrot; 2 g spring onion; 4 tbsp thyme; 1 g onions; 0.5 g black pepper; 2 g red pepper; 4 pcs mashed garlic clove; 1 tsp allspice; 2 g beef; 2 ml water; 4 g potatoes; 1 g plain flour; 0.25 ml water; 1 ml coconut milk

Red Peas Soup — a hearty, classic Jamaican beef soup.

By API | Prep: 15 min | Cook: 30 min | Serves: 4

Tags: Jamaican, Soup, SideDish, Dinner

Ingredients

2 g kidney beans
1 pcs carrot
2 g spring onion
4 tbsp thyme
1 g onions
0.5 g black pepper
2 g red pepper
4 pcs mashed garlic clove
1 tsp allspice
2 g beef
2 ml water
4 g potatoes
1 g plain flour
0.25 ml water
1 ml coconut milk

Instructions

Rinse the dried kidney beans thoroughly under cold running water.
Place the beans in a large bowl, cover them with plenty of water (they will at least triple in size) and soak overnight or for a minimum of 2 hours.
Pour off and discard the soaking liquid, then drain the beans.
Have the salted pigtail cut into 2-inch pieces by your butcher, then rinse the pieces.
Put the pigtail pieces into a deep pot, cover with water, and bring to a boil.
Boil the pigtails for 20 minutes, then drain and rinse them under running water.
Return the pigtails to fresh water and boil again until the pieces are tender and much of the curing salt has been removed.
Add the drained, soaked beans and the pre-boiled pigtail pieces to a large pot, cover with water, and bring to a boil over high heat.
As the pot comes to a boil, skim off any scum or froth from the surface and discard it.
Reduce the heat to a gentle simmer and cook for 1 hour and 15 minutes, or until the beans are tender and beginning to fall apart.
Stir in the potato (and yams, if using) and the coconut milk, then continue cooking for 15 minutes.
While the potatoes cook, make the dumpling dough by mixing the flour and water (add a pinch of salt if desired) until you have a soft, smooth dough, then let it rest for 5 minutes.
Pinch off about a tablespoon of dough at a time and roll each between your hands to form cigar-shaped dumplings.
Add the dumplings to the pot, stir gently, and cook at a rolling boil for another 15 minutes.
Taste the soup and adjust the salt as needed (the salted pigtails often provide sufficient seasoning).
Allow the soup to cool slightly before serving—it will thicken as it cools, and leftovers can be frozen for later.

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