Red Pea Soup
A thick, deeply flavored Jamaican soup made with kidney beans (called red peas), salted pig tails or smoked turkey, root vegetables, and Scotch bonnet, simmered with coconut milk until lusciously creamy. Plan ahead: dried kidney beans need an overnight soak.
Ingredients
- 2 cups dried kidney beans (red peas), soaked overnight
- 2 lbs smoked turkey legs or necks (or salted pig tails, soaked 4 hours)
- 12 cups water
- 2 cans full-fat coconut milk
- 1 lb yellow yam or taro root, peeled, cubed
- 4 small green bananas, peeled, sliced
- 1 lb West Indian pumpkin (calabaza) or butternut squash, cubed
- 1 medium yellow onion, chopped
- 4 stalks scallions (green onions), crushed whole
- 4 cloves garlic cloves, minced
- 1 pepper whole Scotch bonnet or habanero pepper, kept whole
- 6 sprigs fresh thyme sprigs
- 8 berries whole allspice berries (pimento seeds)
- 1 cup all-purpose flour (for spinners)
- 2 tsp salt
Instructions
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1
Drain and rinse the soaked 2 cups dried kidney beans (red peas). Place in a large pot with 2 lbs smoked turkey legs or necks (or salted pig tails, soaked 4 hours) and cover with 12 cups water. Bring to a boil, then reduce to a vigorous simmer and cook for 60 minutes until the beans are nearly tender.
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2
Add 2 cans full-fat coconut milk, 1 medium chopped yellow onion, 4 stalks crushed whole scallions (green onions), 4 cloves minced garlic cloves, 1 pepper kept whole whole Scotch bonnet or habanero pepper (kept whole so it flavors without making the soup too spicy), 6 sprigs fresh thyme sprigs, and 8 berries whole allspice berries (pimento seeds). Stir to combine.
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3
Add 1 lb peeled, cubed yellow yam or taro root, 4 small peeled, sliced green bananas, and 1 lb cubed West Indian pumpkin (calabaza) or butternut squash. Simmer for 20 minutes.
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4
While the soup simmers, make spinners: mix 1 cup all-purpose flour (for spinners) with just enough water to form a stiff dough. Roll into small thin cylinders about 1 inch long. Drop them into the soup.
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5
Continue simmering for 20 more minutes until the spinners are cooked through, the vegetables are tender, and the soup has thickened. The smoked turkey should be falling off the bone and reach an internal temperature of 165°F (74°C). Remove and discard the whole whole Scotch bonnet or habanero pepper and fresh thyme sprigs sprigs.
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6
Season with 2 tsp salt to taste. Serve hot in deep bowls.