britannia.org Recipe Bin: Caribbean - Soups & Stews

The Recipe Bin: Caribbean - Soups & Stews

Jamaican Red Pea Soup

1 lb Smoked ham hocks - chopped

1 lb Stewing beef - cubed

2 cups Kidney beans, dried

4 qt Water

4 small Potatoes - peeled and cubed

1/2 cup Coconut milk - optional

1 Onion - chopped

2 Green onions - chopped

1 Sprig fresh thyme

1 Hot pepper

Salt

Soak the ham hocks overnight in fresh water, then thoroughly rinse them in cold water. Combine in a large heavy saucepan with the beef, dried kidney beans (if using canned beans don't add at this time), and the water. Cover and cook over medium heat for about 1 hour, until the meat and beans are tender. Add the potatoes, coconut milk, and any other peeled root vegetables or dumplings along with the onion, scallions, thyme and hot pepper. (If using canned beans, add at this time.) Add salt to taste. Stir the soup and allow to simmer for 1 hour. Remove the whole hot pepper and thyme sprig before serving. Serve hot. This is even better served the second day.

Makes approximately 6 servings.

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