Red Peas Soup

Story behind the dish

There’s something deeply comforting about a pot of hearty, flavorful soup bubbling away on the stove. Red Peas Soup, a beloved Caribbean classic, embodies warmth, tradition, and a dash of bold spice that transports you right to a tropical island. This soul-nourishing dish, often reserved for family gatherings or festive occasions, combines tender beans, savory meat, and fragrant herbs, creating a symphony of flavors in every spoonful.

What makes this particular recipe so special is its rich history and the way it brings people together around a steaming bowl. It’s more than just a meal; it’s a celebration of community, heritage, and the simple magic of slow-cooked goodness. Whether you’re a seasoned cook or a curious beginner, making this soup is a wonderful way to connect with Caribbean culinary traditions—and enjoy a comforting, filling feast.

Ingredients

• 2 cups dried Kidney Beans (about 12 oz or 340 g)
• 1 large Carrot (about 1 cup, 4 oz or 113 g), chopped
• 2 Spring Onions, chopped
• 4 sprigs Thyme
• 1 Diced Onion (about 1 cup, 4 oz or 113 g)
• 1/2 tsp Black Pepper
• 2 Red Peppers, chopped
• 4 cloves Garlic, mashed
• 1 tbsp Allspice
• 2 lbs beef (such as stewing or chuck beef)
• 2 quarts water
• 4 Potatoes (about 1 1/2 cups, 8 oz or 227 g), chopped
• 1 cup all-purpose Plain Flour (about 4 1/8 oz or 118 g)
• 1/4 cup Water
• 1 cup Coconut Milk (about 8 oz or 236 ml)

Step-by-step

1. Rinse the dried kidney beans thoroughly and place them in a deep bowl. Cover with plenty of water—remember, they’ll triple in size as they soak, so add enough to keep them submerged. Soak overnight or at least 2 hours to speed up cooking. Discard the soaking water afterward.
2. Prepare the salted pigtails by having your butcher cut them into 2-inch pieces; they’re tough to cut yourself. Wash the pieces, then place them in a deep pot with water. Bring to a boil and cook for 20 minutes. Drain, rinse, and repeat the process—this helps tenderize the pigtails and reduces excess salt.
3. In a large pot, combine the soaked kidney beans, beef, chopped carrot, spring onions, thyme, diced onion, black pepper, chopped red peppers, mashed garlic, and allspice. Cover everything with 2 quarts (8 cups) of water. Bring to a vigorous boil, skimming off foam as it rises.
4. Reduce the heat to a gentle simmer and cook uncovered for 1 hour and 15 minutes, or until the beans are tender and starting to fall apart.
5. Add the chopped potatoes and coconut milk. Continue simmering for another 15 minutes, until the potatoes are soft.
6. Meanwhile, make the dumpling dough. Mix 1 cup of flour with 1/4 cup of water (add a pinch of salt if desired) until it forms a soft, smooth dough. Let it rest for 5 minutes. Pinch off spoonfuls of dough, roll between your palms into small, cigarette-shaped dumplings.
7. Gently drop the dumplings into the pot, stir well, and let them cook on a rolling boil for 15 minutes.
8. Taste the soup and adjust seasoning if necessary—note that the residual salt from the pigtails usually provides enough seasoning.
9. Serve hot, and enjoy the hearty, comforting flavors. The soup will thicken as it cools, so serve immediately for the best consistency.

Chef’s tips & serving ideas

• For an extra depth of flavor, add a splash of hot sauce or a squeeze of lime just before serving.
• Pair with a side of steamed rice or crusty bread to soak up all that delicious broth.

Closing thoughts

Cooking Red Peas Soup is like embracing a warm Caribbean hug—rich, hearty, and full of soul. The layers of flavor from the tender beans, seasoned meat, and fragrant herbs make every spoonful a delight, especially on a chilly day or when you need a little extra comfort. Plus, this dish warms your heart and fills your belly, making leftovers just as delicious on the next day’s lunch. So gather your ingredients, take your time, and enjoy every moment of creating this beloved cultural treasure in your own kitchen.