Description
Caribbean Red Peas Soup is a hearty and flavorful traditional Jamaican soup made with red kidney beans, salted pigtails, aromatic vegetables, and coconut milk. This comforting soup features tender beans and savory pork, enriched with warming spices like allspice and thyme, and is finished with handmade dumplings and starchy provisions for a complete and satisfying meal.
Ingredients
Scale
Beans and Meat
- 2 cups dried red kidney beans, soaked overnight & drained
- 2 lbs salted pigtails, soaked overnight & drained
Aromatics and Flavorings
- 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 garlic, finely minced)
- 1 teaspoon ground allspice
- 1 scotch bonnet pepper, left whole (do not slice)
Liquids
- 2 cups chicken broth or stock
- 6 cups water, divided
- 1 (13.5-ounce) can full-fat coconut milk
Provisions
- 2 medium carrots, chopped
- 1 medium yam or sweet potato, peeled & chopped into quarters
Dumplings
- 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
- Soak the peas & pigtails: Prep the beans and pigtails by soaking them in separate bowls in cool water overnight (about 8 hours), and then drain. Set aside until needed.
- Sauté the aromatics: 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 until tender, about 5-6 minutes. Add garlic paste and cook until fragrant, about 1 minute. Stir in ground allspice and toast the spices for another minute.
- Simmer the peas & pigtails: Add the drained beans and pigtails to the pot. Pour in chicken broth and 4 cups of water, stirring gently to combine. Add the whole scotch bonnet pepper on top. Cover the pot and reduce heat to medium-low. Cook for 1 hour and 25 minutes, until beans and pigtails are tender and flavorful.
- Prep the dumplings: In a large bowl, whisk together flour, cornmeal, sugar, and salt. Add water and mix dough with hands until just combined. Divide dough into 2-inch balls, then roll each into a small log shape.
- Build the red peas soup: Stir in the remaining 2 cups water and coconut milk to the pot. Drop the dumplings into the soup, add chopped carrots and yam/sweet potato, and gently stir to combine. Cover and cook for another 30 minutes until dumplings and vegetables are tender.
- Serve: Remove and discard the scotch bonnet pepper and thyme sprigs. Ladle the soup into bowls and serve immediately, enjoying the rich, comforting flavors.
Notes
- Soaking the beans and pigtails overnight is crucial for tender results and reduces cooking time.
- Leave the scotch bonnet pepper whole to impart heat without overpowering the soup; remove before serving.
- Using salted pigtails adds traditional flavor but can be substituted with salted pork or smoked ham hocks.
- You can adjust the thickness of the soup by varying the amount of water or coconut milk.
- Wear gloves when handling the scotch bonnet pepper to avoid irritation.
- Prep Time: 10 minutes (plus 8 hours soaking)
- Cook Time: 1 hour 55 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Caribbean, Jamaican
Keywords: Caribbean soup, red peas soup, Jamaican soup, kidney beans soup, pigtail soup, coconut milk soup, traditional Caribbean dish, hearty soup, homemade dumplings
