Ingredients

2 cups dried red kidney beans, soaked overnight & drained

2 lbs salted pigtails, soaked overnight & drained

4 tablespoons unsalted butter

1 medium yellow onion, chopped

1 green bell pepper, chopped

6 scallions, chopped

10 sprigs fresh thyme

1 tablespoon garlic paste (or 6 cloves of garlic, finely minced)

1 teaspoon ground allspice

2 cups chicken broth or stock

6 cups water, divided

1 scotch bonnet pepper, left whole (do not slice!)

1 (13.5-ounce) can full-fat coconut milk

2 medium carrots, chopped

1 medium yam or sweet potato, peeled & chopped into quarters

1 1/4 cup all-purpose flour

1/3 cup fine yellow cornmeal

1 tablespoon granulated sugar

1 teaspoon kosher salt

2/3 cup water

Instructions

Step 1: Soak the peas and pigtails separately in cool water overnight (about 8 hours). Drain and set aside until needed.

Step 2: In a large heavy-bottomed Dutch oven or stockpot, melt the butter over medium heat. Add the onion, bell pepper, scallions, and thyme sprigs. Sauté for 5–6 minutes until tender, stirring often.

Step 3: Add the garlic and cook for about 1 minute until fragrant. Stir in the ground allspice and toast for another minute to release its aroma.

Step 4: Add the drained kidney beans and pigtails to the pot. Pour in the chicken broth and 4 cups of water. Stir gently to combine. Place the whole scotch bonnet pepper on top, cover, and reduce heat to medium-low.

Step 5: Simmer the mixture for 1 hour and 25 minutes, or until the beans and pigtails are tender and the soup is fragrant.

Step 6: Meanwhile, prepare the dumplings. In a large bowl, whisk together the flour, cornmeal, sugar, and salt. Add the water and mix with your hands until just combined.

Step 7: Divide the dough into approximately 2-inch balls. Roll each ball into a small log or baton shape and set aside.

Step 8: Once the peas and pigtails are tender, add the remaining 2 cups of water and the coconut milk to the pot. Stir to combine.

Step 9: Drop the dumplings into the soup, scattering them evenly. Add the chopped carrots and yam or sweet potato. Stir gently to combine.

Step 10: Cover and cook for an additional 30 minutes, until the dumplings and vegetables are soft and cooked through.

Step 11: Remove and discard the scotch bonnet pepper and thyme sprigs. Serve the soup hot, dividing evenly into bowls. Enjoy!

Tips & Variations

Replace salted pigtails with smoked turkey or ham hocks if preferred for a different flavor.

Adjust the scotch bonnet pepper to your heat tolerance—keep it whole for mild heat or pierce it lightly for more spice.

For a vegetarian version, omit the pigtails and use vegetable broth instead of chicken stock.

Use fresh thyme if possible; dried thyme can be substituted but use about 1 teaspoon.

Gluten-free option: substitute all-purpose flour with gluten-free flour blend for the dumplings.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally. The dumplings may soak up some liquid during storage, so add a little water or broth when reheating if the soup is too thick. This soup also freezes well for up to 2 months; thaw overnight in the fridge before reheating.

FAQs

Can I use canned kidney beans instead of dried ones?

While canned beans can be used in a pinch, dried beans soaking overnight develop better texture and flavor in this soup. If using canned, rinse and drain them well, then reduce the initial simmering time accordingly.

Is it necessary to keep the scotch bonnet pepper whole?

Yes, keeping the scotch bonnet whole allows it to infuse the soup with its distinctive flavor and heat without making the soup overly spicy. Slicing it can release too much heat and make the soup too intense for many palates.

Dinner

Caribbean Red Peas Soup Recipe

Introduction