Red Peas Soup

Instructions

Red Peas Soup is a hearty Jamaican classic made with kidney beans, coconut milk, and savory meats or vegetables for a rich, comforting meal.

1. Wash and rinse the dried kidney beans. Then cover with water in a deep bowl. Remember as they soak they will expand to at least triple the size they were originally so add a lot of water to the bowl. Soak them overnight or for at least 2 hrs to make the cooking step go quicker. 
2. Have your butcher cut the salted pigtail into 2 inch pieces as it will be very difficult to cut with an ordinary kitchen knife. Wash, then place a deep pot with water and bring to a boil. Cook for 20 minutes, then drain + rinse and repeat (boil again in water). The goal is to make the pieces of pig tails tender and to remove most of the salt it was cured in.
3. Time to start the soup. Place everything in the pot (except the flour and potato), then cover with water and place on a high flame to bring to a boil. As it comes to a boil, skim off any scum/froth at the top and discard. Reduce the heat to a gentle boil and allow it to cook for 1 hr and 15 mins.. basically until the beans are tender and start falling apart.
4. It’s now time to add the potato (and Yams etc if you’re adding it) as well as the coconut milk and continue cooking for 15 minutes.
5. Now is a good time to start making the basic dough for the spinner dumplings. Mix the flour and water (add a pinch of salt if you want) until you have a soft/smooth dough. allow it to rest for 5 minutes, then pinch of a tablespoon at a time and roll between your hands to form a cigarette shape.
6. Add them to the pot, stir well and continue cooking for another 15 minutes on a rolling boil.
7. You’ll notice that I didn’t add any salt to the pot as the remaining salt from the salted pigtails will be enough to properly season this dish. However you can taste and adjust accordingly. Lets recap the timing part of things so you’re not confused. Cook the base of the soup for 1 hr and 15 minute or until tender, then add the potatoes and cook for 15 minutes, then add the dumplings and cook for a further 15 minutes. Keep in mind that this soup will thicken quite a bit as it cools.
8. While this is not a traditional recipe to any one specific island, versions of this soup (sometimes called stewed peas) can be found throughout the Caribbean, Latin America and Africa. A hearty bowl of this soup will surely give you the sleepies (some may call it ethnic fatigue). You can certainly freeze the leftovers and heat it up another day.

More about Red Peas Soup

Red Peas Soup is a beloved traditional Jamaican dish that embodies the heart and soul of Caribbean cooking. Known for its rich, savory flavors and satisfying texture, this soup is a staple comfort food often enjoyed as a hearty meal on its own. The name “red peas” refers to red kidney beans, which form the base of this flavorful dish.

The soup is typically made by slow-cooking red kidney beans with a blend of aromatic spices, fresh herbs like thyme, and creamy coconut milk, giving it a unique depth of flavor. A variety of meats can be added, with salted pork, beef, or chicken being common choices, while vegetarian versions use plant-based alternatives or extra vegetables. Traditional Jamaican dumplings, yams, and other root vegetables are often added to the pot, making the soup a complete and filling meal.

What sets Red Peas Soup apart is its balance of creamy coconut richness, smoky or savory meats, and the natural earthiness of the beans and vegetables. It’s a dish that celebrates both tradition and versatility, with room to adapt ingredients to suit your preferences.

Serve Red Peas Soup as a comforting dinner or as part of a larger Jamaican feast. It pairs beautifully with a slice of fresh bread or crackers. Whether you’re familiar with Caribbean cuisine or just discovering it, this iconic recipe is a delicious way to enjoy the flavors of Jamaica!