A hearty Jamaican soup of kidney beans, pig's tail or salted pork, and dumplings, simmered until thick and deeply savory.
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.
Serves 6
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.
Stir in coconut milk, onion, garlic and thyme, adding the whole scotch bonnet pepper.
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.
Mix flour with a pinch of salt and water into a firm dough, then roll into small cylinders (spinners) between your palms.
Drop the dumplings into the simmering soup and cook 10-12 minutes until they float and are cooked through.
Remove the scotch bonnet and thyme stems, and season with salt to taste.
Serve hot in deep bowls.
Mash some of the cooked beans against the side of the pot to naturally thicken the soup, a traditional technique rather than adding flour.
Keep the scotch bonnet whole throughout cooking so it perfumes the soup without releasing its full heat.
Roll the dumpling dough into small, even cylinders so they cook through at the same rate.
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.
Refrigerate up to 4 days in an airtight container; the soup thickens further as it sits, so thin with water when reheating.
Red peas soup is a traditional Jamaican Saturday dish, historically prepared as a filling, economical meal using salted meats that kept well without refrigeration, and it remains a beloved weekend staple across the island.
Smoked ham hock or salted pork shoulder can substitute, giving a similar rich, savory depth to the broth.
Yes, though the soup won't thicken as naturally since canned beans are already soft — you may need to mash extra beans to compensate.
They were likely rolled too thick, or the dough was too wet — keep the dumplings small and the dough firm for the best texture.
Per serving (450g / 15.9 oz) · 6 servings total
Ask our AI cooking assistant anything about this recipe — substitutions, techniques, scaling.
Chat with AI Chef →Join the conversation
Sign in to leave a comment and save your favourite recipes
Have feedback or need help?
We read every email and reply within 1–2 business days.
© 2026 MyCookingCalendar. All rights reserved.
