Red Peas Soup

By Cookbook Directory

Recipe overview

90 minutes | 15 minutes | 105 minutes

This is a hearty and flavorful Jamaican Red Peas Soup. It features tender beef, kidney beans, and pigtail, cooked in a rich broth with vegetables and coconut milk.

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Serves:
Beef
Jamaican
Soup
SideDish

Ingredients

Units: metric

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  • 2 cups - Kidney Beans (cups)
  • 1 large - Carrots (null)
  • 2 choppeds - Spring Onions (null)
  • 4 sprigs - Thyme (null)
  • 1 Diced - Onion (null)
  • 0.5 teaspoon - Black Pepper (tsp)
  • 2 choppeds - Red Pepper (null)
  • 4 Masheds - Garlic Clove (null)
  • 1 tablespoon - Allspice (tbs)
  • 2 lbs - Beef (Lbs)
  • 2 l - Water (L)
  • 4 nulls - Potatoes (null)
  • 1 cup - Plain Flour (null)
  • 0.25 cup - Water (null)
  • 1 cup - Coconut Milk (null)

Instructions

Wash the dried kidney beans. Rinse them well. Place the beans in a deep bowl. Cover them completely with a lot of water. The beans will expand as they soak. Soak them overnight, or for at least 2 hours. This makes them cook faster. Discard the soaking water before cooking. Ask your butcher to cut the salted pigtail into 2-inch pieces. Cutting it at home can be difficult. Wash the pigtail pieces. Place them in a deep pot. Cover them with water. Bring the water to a boil. Cook for 20 minutes. Drain the water from the pot. Rinse the pigtail pieces. Return the pigtail to the pot. Cover with fresh water. Bring to a boil again. Cook for another 20 minutes. This process softens the pigtail and removes excess salt. Now, start making the soup. Add all ingredients to a large pot, except for the plain flour and potatoes. Cover all ingredients with 2 liters of water. Place the pot over high heat. Bring the water to a rolling boil. As it boils, you may see foam (scum) on top. Use a spoon to skim off this foam. Discard the foam. Reduce the heat to a gentle boil. Cook for 1 hour and 15 minutes. Cook until the beans are tender and begin to fall apart. Add the potatoes to the pot. Also add the coconut milk. Continue cooking the soup for 15 minutes. Prepare the dough for the spinner dumplings. In a separate bowl, mix the plain flour and 0.25 cup of water. You can add a pinch of salt if you like. Mix until you have a soft, smooth dough. Let the dough rest for 5 minutes. Take about one tablespoon of dough at a time. Roll each piece between your hands to form a thin, cigarette-like shape. Add the shaped dumplings to the soup pot. Stir well to mix them in. Continue cooking on a rolling boil for another 15 minutes. The recipe does not include extra salt. The salted pigtail usually provides enough seasoning. Taste the soup. Add more salt if needed. As a summary for timing: Cook the soup base for 1 hour and 15 minutes. Add potatoes and cook for 15 minutes. Add dumplings and cook for 15 minutes. The soup will thicken as it cools.