Bowl of Red Pea Soup
(click to enlarge)

Red Pea Soup


Jamaica   -   Red Pea Soup
Makes:
Effort:
Sched:
DoAhead:  		 8 cups
***
2-1/2 hrs
Yes		 A truly outstanding soup featuring red kidney beans (called red peas in Jamaica).




1
12
6
10
3
1
2
6
1/2

____
1
1/4
ar
c
oz
oz
oz



c
T

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c
t

Kidney Beans (1)
Beef (2)
Ham, smoked (3);
Potatoes (4)
Scallions
Scotch Bonnet (5)  
Thyme sprig
Water
Salt

Spinners (6)
Flour all-purp
Salt
Water
Do Ahead   -   (5 min   + 8 hours soak)
  1. Soak BEANS with 1/2 T Salt 8 hours or overnight.
Prep   -   (25 min)
  1. Cut BEEF into 3/4 inch cubes.
  2. Put beef in a sauce pan with water to cover well. On high heat, bring to a boil for 1 minute, then pour out into a clean sink. Rinse the Beef and clean the pan.
  3. Cut HAM into about 1/2 inch cubes.
  4. Peel POTATOES and cut into about 3/4 inch chunks. Hold in cool water until needed.
  5. Cut SCALLIONS into about 1/4 inch lengths.
  6. Slit SCOTCH BONNETS open.
Run   -   (2+ hrs)
  1. In a heavy bottomed pot sufficient for the recipe (3 quart), place Beans, Meats and 5 cups Water. Bring to a boil and simmer covered until Beans are just about tender. Time will depend on age of your beans, but average is about 1-1/2 hour.
  2. Stir in drained Potatoes, Scallions, Scotch Bonnets, and Thyme. Bring to a boil and simmer 15 minutes.
  3. Stir in Spinners and Salt. Bring back to a boil and simmer another 15 minutes.
Spinners   -   (25 min   + 15 minutes simmer)
  1. Place Flour and Salt in a bowl. Mix in water as required to make a stiff dough. Form Spinners right away before gluten develops.
  2. Pinch off chunks about 2 Tablespoons and roll them in lightly oiled hands to make torpedoes, pointed at both ends. They should be about 2 inches long and less than 1/2 inch diameter. They'll swell a bit in cooking.
  3. These can be added directly to soup, as long as the soup will continue to simmer for at least 15 minutes, or they can be cooked ahead, stirred into boiling water. Stir a couple of times right after adding them to avoid sticking. Bring to a boil and simmer at least 15 minutes.
NOTES:

  1. Kidney Beans:

      Dark or Medium Red are good. Kidney Beans should always be less than 1 year old or they will not cook tender, even with hours of simmering.

  2. Beef:

      Any stewing cut will work.

  3. Ham:

      This is a variable item. Some use smoked ham, others a small Ham Hock, or Pig Tails. The photo example was made with Slab Bacon, because that's what I had. Note that Jamaican recipes call for soaking Pig Tails to reduce salt. That is not needed in North America because Pig Tails are not sold salted here.

  4. Potatoes:

      White Rose or similar work well in recipes of this sort. Avoid Klondike Gold type potatoes - they turn to mush if cooked a little more than the minimum. For details see our Potatoes page.

  5. Scotch Bonnet Chili:

      If you are very Chili adverse, use half of one. If you've paid your dues to the Chili Gods, feel free to use 2. Scotch Bonnets are not much available at any distance from the Caribbean. I use the Orange Habanero that's so common in Southern California. It's the same hotness, and only a Jamaican can tell the difference in flavor. Other very hot Chilis can also be used. For details see our Caribbean Chilis page.

  6. Spinners:

      These are very traditional, but less appropriate for buffer service. In that case I'd either omit them, or pre-cook them and slice them into 1/2 inch segments before stirring in when the soup is done.
  7. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
rop_redpea1 221220 arj38, ajg   -   www.clovegarden.com
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