Jamaican Red Peas Soup (Kidney Bean and Pork Soup)

About This Recipe

Red peas soup is a beloved Jamaican Saturday tradition, kidney beans (locally called red peas) simmered for hours with salted meat until the beans break down and thicken the broth naturally into something substantial. Coconut milk enriches the broth, while small dumplings called 'spinners,' rolled between the palms into short cylinders, cook directly in the soup, along with yam, pumpkin and other root vegetables for real heft. A whole scotch bonnet pepper floats in the pot for aroma without overwhelming heat, and the finished soup is thick enough to eat with a fork nearly as much as a spoon, a comforting weekend staple across Jamaica.

Ingredients

Serves 6

• 2 cupsdried kidney beans(soaked overnight)
• 300 gsalted pork or pig's tail(desalted if needed)
• 8 cupswater
• 1 cupcoconut milk
• 1onion(diced)
• 3 clovesgarlic(minced)
• 2 sprigsfresh thyme
• 1scotch bonnet pepper(whole)
• 2 cupspumpkin or squash(cubed)
• 1yam(peeled and cubed)
• 1 cupall-purpose flour(for dumplings)
• 1/4 cupwater(for dumplings)
• 1.5 tspsalt

Instructions

1. 1

   Simmer the beans and pork

   Combine soaked kidney beans, salted pork and water in a large pot; bring to a boil, skim foam, then simmer 60 minutes until the beans are tender.

2. 2

   Add coconut milk and aromatics

   Stir in coconut milk, onion, garlic and thyme, adding the whole scotch bonnet pepper.

3. 3

   Add vegetables

   Add pumpkin and yam, simmering 15-20 minutes until tender.

   Mash a few of the softened beans against the side of the pot to naturally thicken the soup without needing any flour or cornstarch.

4. 4

   Make the dumplings

   Mix flour with a pinch of salt and water into a firm dough, then roll into small cylinders (spinners) between your palms.

5. 5

   Cook the dumplings

   Drop the dumplings into the simmering soup and cook 10-12 minutes until they float and are cooked through.

6. 6

   Season

   Remove the scotch bonnet and thyme stems, and season with salt to taste.

7. 7

   Serve

   Serve hot in deep bowls.

Variations

• •

  Some households add carrots and chocho (chayote) alongside the pumpkin and yam.

• •

  A version with smoked turkey neck instead of pork is common for a lighter option.

• •

  Adding a bit of beef along with or instead of pork gives a heartier soup.

Storage

Refrigerate up to 4 days in an airtight container; the soup thickens further as it sits, so thin with water when reheating.

Frequently Asked Questions