📝 About This Recipe
A cornerstone of Jamaican Saturday traditions, this Red Peas Soup is a thick, creamy, and soul-warming masterpiece. It features protein-rich dark red kidney beans simmered until tender with salted meats, aromatic herbs, and the signature 'spinners'—hand-rolled dumplings that soak up the savory broth. Infused with coconut milk and a hint of scotch bonnet heat, it’s a complex bowl of comfort that tastes like the heart of the Caribbean.
🥗 Ingredients
The Base
- 2 cups Dried Red Kidney Beans (soaked overnight and drained)
- 1 lb Salted Pigtails or Salt Beef (cut into 1-inch pieces and boiled to remove excess salt)
- 10 cups Water (plus more if needed)
- 4 cloves Garlic (crushed)
The Aromatics and Vegetables
- 1/2 lb Yellow Yam (peeled and cubed)
- 1 medium Sweet Potato (peeled and cubed)
- 1 cup Coconut Milk (full fat for creaminess)
- 3 stalks Scallions (crushed)
- 4 sprigs Fresh Thyme
- 6-8 berries Pimento Berries (Allspice) (whole)
- 1 whole Scotch Bonnet Pepper (do not cut, keep whole to avoid excessive heat)
Spinners (Dumplings)
- 1.5 cups All-purpose Flour
- 1/2 teaspoon Salt
- 1/2 cup Water (adjust as needed for a firm dough)
👨🍳 Instructions
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1
Begin by prepping your salted meat. If using salted pigtails or beef, boil the pieces in a separate pot for 20 minutes, then drain. This removes excess salt so the soup isn't overpowering.
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2
In a large heavy-bottomed stockpot or Dutch oven, add the soaked red kidney beans, the pre-boiled salted meat, crushed garlic, and pimento berries into 10 cups of water.
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3
Bring the pot to a rolling boil, then reduce heat to medium. Cover and simmer for about 60-70 minutes, or until the beans are tender and starting to 'cream' (break down slightly).
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4
While the beans simmer, prepare the spinners. In a bowl, mix the flour and salt. Gradually add water and knead into a stiff, smooth dough. Let it rest for 10 minutes.
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5
To form the 'spinners,' take a small piece of dough (about a tablespoon) and roll it between your palms to create a long, thin, tapered cylindrical shape.
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6
Once the beans are soft, add the cubed yellow yam and sweet potato to the pot. These will help thicken the soup as they cook.
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7
Drop the spinners into the boiling soup one by one. Stir gently to ensure they don't stick to the bottom.
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8
Pour in the coconut milk. This provides the signature silky texture and balances the saltiness of the meat.
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9
Add the crushed scallions, whole thyme sprigs, and the whole Scotch Bonnet pepper. Be very careful not to burst the pepper, as the seeds will make the soup extremely spicy.
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10
Cover and simmer for another 20-30 minutes. The soup should thicken significantly, and the yams should be fork-tender.
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11
Taste the broth. Because of the salted meat, you likely won't need extra salt, but you can add a pinch of black pepper if desired.
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12
Remove the Scotch Bonnet pepper and the woody stems of the thyme before serving. Ladle into deep bowls, ensuring everyone gets a mix of beans, meat, yam, and spinners.
💡 Chef's Tips
Always soak your dried beans overnight to reduce cooking time and ensure a creamy texture. If the soup is too thin, crush a few of the cooked beans against the side of the pot with a spoon to release their starch. For a vegetarian version, omit the salted meat and use smoked paprika or liquid smoke for depth, adding extra salt to taste. Handle the Scotch Bonnet pepper with care; if you want heat, prick it once with a fork, but for flavor only, keep it whole. Using a pressure cooker can cut the bean-softening time down to 20-30 minutes if you are in a hurry.
🍽️ Serving Suggestions
Serve hot with a side of buttery Jamaican hard dough bread for dipping. Pair with a cold glass of Jamaican sorrel or a refreshing ginger beer. A few slices of fresh avocado (pear) on the side add a lovely cooling contrast. This soup is traditionally a main course, but a small side of white rice can be added for extra heartiness.