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Kidney Bean and Pigtail Soup (Jamaican Red Pea Soup)

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20 min (plus soaking)
Prep
75 min
Cook

Ingredients

  • 400 g (14 oz) dried kidney beans, soaked overnight (or 2 cans, drained)
  • 300 g (10 oz) smoked pigtail or beef, cut into pieces
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 chayote or pumpkin, cubed
  • 1 carrot, sliced
  • 2 sprigs thyme
  • 1 scotch bonnet pepper, whole
  • 1.5 L (6 cups) water
  • 100 g (3/4 cup) flour dumplings (spinners), formed into small logs
  • Salt, to taste

Method

  1. Boil the soaked kidney beans and smoked meat in water for about 45 minutes until the beans are tender (skip pre-boiling if using canned beans).
  2. Add onion, garlic, thyme and scotch bonnet, and simmer 15 minutes.
  3. Add chayote or pumpkin and carrot, and simmer 15 more minutes until vegetables are tender.
  4. Drop in the flour dumplings and cook 10 minutes until they float and are cooked through.
  5. Season with salt, remove the whole pepper, and serve hot.

Introduction: A hearty Saturday-tradition soup built from red kidney beans and smoked pigtail or beef, thickened with dumplings and root vegetables into a filling one-pot meal.

Cultural Background: A hearty Saturday-tradition soup built from red kidney beans and smoked pigtail or beef, thickened with dumplings and root vegetables into a filling one-pot meal.

Tips: Soaking dried beans overnight significantly shortens the cooking time and improves texture. Keep the scotch bonnet whole throughout cooking to avoid overwhelming heat.

Variations: Swap pigtail for smoked turkey neck for a similar smoky flavor with less fat. Omit the meat and use vegetable broth for a hearty vegetarian version.

Storage: Refrigerate in an airtight container for up to 3 days; freezes well for up to 2 months.

Reheating: Reheat gently on the stovetop over low heat, adding water if the soup has thickened too much.

FAQs:

Q: What are 'spinners' in this soup?

A: Spinners are small rolled flour dumplings, named for the way they're shaped by rolling between the palms, and are a traditional thickening addition to Jamaican soups.

Q: Can I make this vegetarian?

A: Yes, omit the meat and use vegetable broth; the beans and root vegetables still provide a hearty, filling base.

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