Traditional Jamaican Red Peas Soup

Traditional Jamaican Red Peas Soup

In Jamaica, red kidney beans are colloquially referred to simply as "peas"—a linguistic convention that applies to any Jamaican dish featuring kidney beans. Red Peas Soup is a staple traditional Saturday comfort meal enjoyed year-round, regardless of the season.

Ingredients

Main Stew & Aromatics

  Red Kidney Beans ("Peas"): 16 oz dry red kidney beans

  Beef Shank: ½ lb

  Beef Neck Bones: ½ lb

  Cured/Smoked Meat: Cured pork, pig tails, pork hocks, or corned beef (homemade corned pork used in video)

  Russet Potato: 1 large, cubed

  Yellow Yam: ½ lb, cubed

  Cock Soup Mix: 1 packet (Grace brand)

  Fresh Thyme: A few sprigs

  Scallions: 2 stalks, chopped

  Garlic Paste: 1 tbsp

  Scotch Bonnet Pepper: 1 whole pepper

  Jamaican Jerk Dry Seasoning: 1–2 tbsp (to taste)

  Salt & Black Pepper: To taste

  Water: As needed for boiling and covering

Dumplings

  All-Purpose Flour: 1½ cups

  Yellow Cornmeal: ¼ cup

  Water: 1 cup

  Salt: A pinch

Instructions

Step 1: Prep Cured Meat (Optional)

If using salted or cured meats (e.g., corned pork or pig tails), boil them in a separate pot of fresh water first to draw out excess salt. Drain and set aside.

Step 2: Simmer the Beans & Meat

  In a heavy-bottom pot or Dutch oven, add the kidney beans and water. Bring to a boil, then reduce heat to medium and simmer for about 1 hour.

  Add the beef shank, beef neck bones, and pre-boiled cured meat. Add enough water to submerge all contents completely.

  Cover and cook on medium heat for 1 hour until the meat begins to soften.

Step 3: Add Provisions & Make Dumplings

  Add the cubed yellow yam and russet potatoes to the pot and continue cooking for 30 minutes.

  While the soup simmers, prepare the dumplings by combining flour, cornmeal, salt, and water in a bowl. Knead into a smooth dough, shape into small spinners/discs, and drop them directly into the simmering soup. Cook for 20 minutes.

Step 4: Seasoning & Final Simmer

  Stir in the Grace Cock Soup packet, garlic paste, chopped scallions, and thyme sprigs.

  Season with Jamaican Jerk dry rub, salt, and pepper to taste.

  Add the whole Scotch Bonnet pepper. (Note: Keep the pepper intact while cooking if you prefer a milder heat, as bursting it will make the broth significantly spicier).

  Lower the heat and let the soup simmer for a final 15 minutes to allow the broth to thicken and flavors to meld.

Step 5: Serve

Remove from heat, ladle into bowls, and serve warm.