Jamaican · Beef
Red Peas Soup
A hearty Caribbean soup featuring kidney beans, salted pigtail, coconut milk, and spinner dumplings in a rich, thick broth. This filling Jamaican comfort food requires long cooking but creates a satisfying meal with traditional Caribbean flavors and textures.
The Method
Instructions
Alright, let's start by giving those dried kidney beans some love. First, wash them thoroughly under cold running water to get rid of any dust or little bits that might have snuck in. Then, place them in a deep bowl and cover them generously with water. Keep in mind, these beans are little magic sponges,they're going to soak up so much water they'll at least triple in size, so be sure to pour in plenty of water to give them room to expand without drying out. Ideally, let them soak overnight if you have the time, but if not, soaking them for at least 2 hours will help speed up the cooking later on. Once they've soaked and plumped up nicely, toss out the soaking water , it has done its job and you want to start fresh for cooking.
Next up, the salted pigtail. This can be a bit tricky since it's usually quite tough to cut with a regular kitchen knife. I recommend asking your butcher to cut it into 2 inch chunks for you; it'll save you a lot of hassle and make for more manageable pieces. Once you have your pigtail ready, give it a good wash. Then, place it in a deep pot filled with fresh water and bring it to a rolling boil. Let it cook for about 20 minutes; this step is super important because it starts tenderizing the meat and helps to wash away some of that strong curing salt flavor. After 20 minutes, drain the water and rinse the pigtail pieces really well. Pop them back into the pot with fresh water and boil again,this second boil will mellow out the saltiness even more and get the meat nice and tender. It might feel like extra work, but trust me, it's worth it for the perfect texture and flavor!
Now that your pigtail is ready, it's time to start building the soup. Grab a large pot and add in all your ingredients except for the flour and potatoes. That means your soaked kidney beans, your tender pigtail pieces, chopped onions, garlic, thyme, allspice, black pepper, carrots, red pepper, and spring onions , everything should go into the pot. Pour in enough water to cover everything well, then set the pot over a high flame and bring it to a boil. As the soup heats up and begins to bubble, you'll notice some froth or scum rising to the surface,grab a spoon and gently skim it off and discard it. This keeps your soup nice and clear and improves the flavor. Once the soup reaches a boil, reduce the heat to maintain a gentle simmer, and let it cook for about 1 hour and 15 minutes. The goal here is to cook the beans until they're tender and starting to fall apart, which will give your soup that lovely thick, hearty texture.
After that long simmer, it's time to add your potatoes (and yams if you're using them). Pour in the coconut milk too,this adds a rich, creamy depth to the soup that balances all those savory flavors wonderfully. Let everything cook together for another 15 minutes so the potatoes get tender and the flavors marry beautifully.
While your soup is simmering away, let's get those spinner dumplings going. In a small bowl, mix your plain flour with some water,just enough to form a soft yet smooth dough. Feel free to add a pinch of salt if you want a little extra seasoning in your dumplings. Once your dough comes together, let it rest for about 5 minutes; this brief rest helps relax the gluten and makes rolling easier. Then, pinch off pieces about the size of a tablespoon and gently roll them between your hands to form little cigarette shapes,these are your dumplings, or "spinners" as some call them.
Drop those little dumplings right into your simmering soup, give everything a good stir to prevent sticking, and then crank up the heat so the pot is at a steady rolling boil. Let the dumplings cook for about 15 minutes; they should puff up slightly and become tender, adding a fun, doughy bite to your comforting soup.
One thing you might notice is that I haven't mentioned adding any extra salt to the pot. That's because the salted pigtails provide plenty of seasoning on their own. However, once everything's cooked, definitely taste your soup and adjust the seasoning if needed , everyone's salt preference is a little different. Just remember, this soup thickens quite a bit as it cools, so don't be surprised if it looks a little looser while it's hot.
Just to recap so you don't get lost in the timing: start by cooking your soup base for 1 hour and 15 minutes or until the beans are tender. Then add your potatoes and coconut milk and cook for 15 minutes. Finally, add the spinner dumplings and cook for another 15 minutes. It's really a straightforward process that gives you a deliciously hearty Jamaican style red peas soup.
While this recipe isn't tied to one specific island, variations of this kind of soup, sometimes called "stewed peas," are beloved throughout the Caribbean, Latin America, and even Africa. It's a soul warming, filling dish that's perfect for chilly days or when you just want something that feels like a big comforting hug in a bowl. Bonus: you can freeze any leftovers and reheat them another day , the flavors only get better as they sit!
Next up, the salted pigtail. This can be a bit tricky since it's usually quite tough to cut with a regular kitchen knife. I recommend asking your butcher to cut it into 2 inch chunks for you; it'll save you a lot of hassle and make for more manageable pieces. Once you have your pigtail ready, give it a good wash. Then, place it in a deep pot filled with fresh water and bring it to a rolling boil. Let it cook for about 20 minutes; this step is super important because it starts tenderizing the meat and helps to wash away some of that strong curing salt flavor. After 20 minutes, drain the water and rinse the pigtail pieces really well. Pop them back into the pot with fresh water and boil again,this second boil will mellow out the saltiness even more and get the meat nice and tender. It might feel like extra work, but trust me, it's worth it for the perfect texture and flavor!
Now that your pigtail is ready, it's time to start building the soup. Grab a large pot and add in all your ingredients except for the flour and potatoes. That means your soaked kidney beans, your tender pigtail pieces, chopped onions, garlic, thyme, allspice, black pepper, carrots, red pepper, and spring onions , everything should go into the pot. Pour in enough water to cover everything well, then set the pot over a high flame and bring it to a boil. As the soup heats up and begins to bubble, you'll notice some froth or scum rising to the surface,grab a spoon and gently skim it off and discard it. This keeps your soup nice and clear and improves the flavor. Once the soup reaches a boil, reduce the heat to maintain a gentle simmer, and let it cook for about 1 hour and 15 minutes. The goal here is to cook the beans until they're tender and starting to fall apart, which will give your soup that lovely thick, hearty texture.
After that long simmer, it's time to add your potatoes (and yams if you're using them). Pour in the coconut milk too,this adds a rich, creamy depth to the soup that balances all those savory flavors wonderfully. Let everything cook together for another 15 minutes so the potatoes get tender and the flavors marry beautifully.
While your soup is simmering away, let's get those spinner dumplings going. In a small bowl, mix your plain flour with some water,just enough to form a soft yet smooth dough. Feel free to add a pinch of salt if you want a little extra seasoning in your dumplings. Once your dough comes together, let it rest for about 5 minutes; this brief rest helps relax the gluten and makes rolling easier. Then, pinch off pieces about the size of a tablespoon and gently roll them between your hands to form little cigarette shapes,these are your dumplings, or "spinners" as some call them.
Drop those little dumplings right into your simmering soup, give everything a good stir to prevent sticking, and then crank up the heat so the pot is at a steady rolling boil. Let the dumplings cook for about 15 minutes; they should puff up slightly and become tender, adding a fun, doughy bite to your comforting soup.
One thing you might notice is that I haven't mentioned adding any extra salt to the pot. That's because the salted pigtails provide plenty of seasoning on their own. However, once everything's cooked, definitely taste your soup and adjust the seasoning if needed , everyone's salt preference is a little different. Just remember, this soup thickens quite a bit as it cools, so don't be surprised if it looks a little looser while it's hot.
Just to recap so you don't get lost in the timing: start by cooking your soup base for 1 hour and 15 minutes or until the beans are tender. Then add your potatoes and coconut milk and cook for 15 minutes. Finally, add the spinner dumplings and cook for another 15 minutes. It's really a straightforward process that gives you a deliciously hearty Jamaican style red peas soup.
While this recipe isn't tied to one specific island, variations of this kind of soup, sometimes called "stewed peas," are beloved throughout the Caribbean, Latin America, and even Africa. It's a soul warming, filling dish that's perfect for chilly days or when you just want something that feels like a big comforting hug in a bowl. Bonus: you can freeze any leftovers and reheat them another day , the flavors only get better as they sit!
Pairs Well With
