Jamaican Red Peas Soup

Ingredients

• 2 cups (400g) red kidney beans, soaked overnight 2 cups (400g) red kidney beans, soaked overnight
• 1 lb (450g) beef or pork, cut into chunks 1 lb (450g) beef or pork, cut into chunks
• 1 onion, diced 1 onion, diced
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 carrots, diced 2 carrots, diced
• 2 potatoes, peeled and diced 2 potatoes, peeled and diced
• 1 scotch bonnet pepper, whole 1 scotch bonnet pepper, whole
• 2 sprigs of thyme 2 sprigs of thyme
• 1 teaspoon allspice berries 1 teaspoon allspice berries
• 6 cups (1.4L) beef or vegetable broth 6 cups (1.4L) beef or vegetable broth
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 12g, 4g
• Carbohydrates (total, sugars): 30g, 6g
• Protein: 30g
• Fiber: 8g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat some oil over medium heat. Add the diced onion and minced garlic, and sauté until fragrant.
2. 2.
   Add the beef or pork chunks to the pot and brown them on all sides.
3. 3.
   Drain the soaked red kidney beans and add them to the pot along with the carrots, potatoes, scotch bonnet pepper, thyme, and allspice berries.
4. 4.
   Pour in the beef or vegetable broth and bring the soup to a boil. Reduce the heat to low, cover the pot, and let it simmer for about 1.5 to 2 hours, or until the beans and meat are tender.
5. 5.
   Remove the scotch bonnet pepper, thyme sprigs, and allspice berries from the soup. Season with salt and pepper to taste.
6. 6.
   Serve the Jamaican Red Peas Soup hot with Jamaican dumplings or bread on the side.

Treat your ingredients with care...

• Red kidney beans — Soaking the beans overnight helps to reduce cooking time and ensures they cook evenly. Discard any discolored or damaged beans before cooking.
• Scotch bonnet pepper — Handle with caution as it is very spicy. For a milder flavor, you can remove the seeds and membranes before adding it to the soup.

Tips & Tricks

• For a richer flavor, you can use bone-in meat instead of boneless.
• If you prefer a thicker soup, you can mash some of the cooked beans and vegetables with a fork or blend a portion of the soup before serving.
• Adjust the spiciness by adding more or less scotch bonnet pepper according to your preference.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify over time.
• Garnish the soup with fresh chopped parsley or cilantro for a burst of freshness.

Serving advice

Serve the Jamaican Red Peas Soup in bowls, accompanied by Jamaican dumplings or bread. It pairs well with a side of steamed rice or a simple green salad.

Presentation advice

To enhance the presentation, sprinkle some fresh chopped parsley or cilantro on top of the soup. Serve it in colorful ceramic bowls to showcase the vibrant red color of the soup.