Prep Time: 15 minutes

Cook Time: 1 hour 30 minutes 

Soaking Time: 8 hours

Total Time: 1 hour 45 minutes

Servings: 6 servings

Equipment

• 1 Large Stockpot

Ingredients

To Soak Red Kidney Beans

• 2 cups Dried Red Kidney Beans
• 3 cups Water, may need an additional cup
• 4 cloves Garlic, large, crushed
• 8 Whole Pimento Seeds, or whole allspice berries

Jamaican Red Peas Soup

• 12 cups Water, divided
• 2 lbs Beef Shank, cut into chunks w/ bone or stewing beef, optional
• 1 lb Cured Bone-In Beef, salt beef, cut into chunks, optional
• 2 small Potato, quartered
• 3 slices Yellow Yam, small
• 1 Carrot, large, peeled and sliced
• 1/2 med Onion
• 1-2 Scotch Bonnet Pepper, whole, optional
• 2 stalks Escallion, green onion, crushed
• 3-4 sprigs Fresh Thyme
• 6 Flour Spinners (Dumpling), recipe below
• 1 can Coconut Milk, 400ml
• 2 tbsp All Purpose Seasoning, or seasoning salt, more or less to taste
• Salt and Pepper, to taste

Spinners

• 1 cup All Purpose Flour
• 1/2 cup Water
• 1/4 tsp Salt

Instructions 

• Rinse beans and place in a medium sized bowl. Add fresh water, garlic, and pimento seeds (allspice berries). Cover with plastic wrap or a lid and allow to soak for 6 to 8 hours or overnight.
• Add water to a large stockpot and bring to a boil. Then add cured/salted beef and boil for about 20 minutes to remove salt and discard water and set aside beef. Repeat if necessary until desired amount of salt has been been boiled out.
• In the same large stockpot, bring to rapid boil 10 cups of fresh water. Carefully add the beef shank or stewing beef, cured/salted beef if using and pour in bean mixture (including the water, which is now infused with flavour). Allow to boil for about 45 minutes to an hour or until the beef and beans are mid-tender.
• While beef and beans boiling, prepare your other fresh ingredients; potato, carrot, yellow yam, onion, thyme, green onion (escallion), and scotch bonnet pepper; set aside.
• When beef and peas are more on the tender side add the remaining fresh ingredients including the spinners and add an additional two cups of water to ensure all soup ingredients are covered; reduce heat to medium.
• Pour in coconut milk, and season with all purpose seasoning, salt and black pepper. Give a good stir, taste and adjust if necessary; allow to simmer for an additional 15 mins. Remove scotch bonnet pepper and thyme sprigs, serve while hot and enjoy!
• In a medium mixing bowl, add flour and salt then gradually add water and use your hand to knead and form the dough for the spinners. Dough should be soft but not sticky and wet. Pinch or cut off 6 to 8 equal sized pieces. Use the palms of your hands to make long thin dumpling style spinners. Set each spinner aside.