|
| Home
-> [Central American, Jamaican, Jams & Jellies, North American, Soups & Stews] -> [Jamaican red pea soup Recipe] |
| |
| |
Jamaican red pea soup
|
| Artist: |
_ |
| Categories: |
Central American, Jamaican, Jams & Jellies, North American, Soups & Stews |
| Yield: |
6 |
| Rating: |
0 |
| Print Recipe |
 |
| Favorites |
Add
to Favorites |
Ingredients:
| 1
| lbs | Smoked ham hocks, chopped | | | -or salted pig's tail | | 1
| lbs | Stewing beef, cubed | | 2
| cup | Kidney beans, dried | | 4
| quart | Water | | 4
| small | Potatoes, peeled and cubed | | 1/2
| cup | Coconut milk, optional | | 1
| | Onions, chopped | | 2
| | Green onions, chopped | | 1
| | Sprig fresh thyme | | 1
| | Hot pepper | | | Salt |
|
Procedures:
| 1 | Soak the pig"s tail overnight in fresh water to cover. | | 2 | Then thoroughly rinse the pig"s tail (or ham hocks) in cold water. | | 3 | Combine in a large heavy sauce- pan with the beef, dried kidney beans (if using canned beans don"t add at this time), and the water. | | 4 | Cover and cook over medium heat for about 1 hour, until the meat and beans are tender. | | 5 | Add the potatoes, coconut milk, and any other peeled root vegetables or dumplings along with the onion, scallions, thyme and hot pepper. | | 6 | (if using canned beans, add at this time). | | 7 | Add salt to taste. | | 8 | Stir the soup and allow to simmer for 1 hour. | | 9 | Remove the whole hot pepper and thyme sprig before serving. | | 10 | Serve hot. | | 11 | This is even better served the second day. |
|
|
|
| |
| |
| |
|
|
|
|
|
|