Jamaican red peas soup

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This deeply savoury Jamaican soup combines red kidney beans, salted beef, pumpkin and dumplings into a filling one-pot meal with a gentle allspice warmth.

Serves: 6 people

Preparation time: 810 min

Ingredients

• dried red kidney beans – 1 cup
• salted beef, rinsed and diced – 12 oz
• yellow onion, chopped – 1 large
• garlic, minced – 3 cloves
• fresh thyme – 4 sprigs
• allspice berries – 6
• pumpkin, diced – 3 cups
• carrot, sliced – 2
• coconut milk – 1 cup
• water or beef stock – 8 cups
• all-purpose flour – 1 cup
• fine cornmeal – 1/3 cup
• salt – to taste
• black pepper – to taste
• scallions, sliced – 2

Method

1. Soak the beans overnight, drain them and put them in a large pot with the salted beef, onion, garlic, thyme, allspice and stock.
2. Bring to a boil, lower the heat and simmer for about 1 hour until the beans start to soften.
3. Add the pumpkin, carrot and coconut milk, then cook for 25 minutes until the vegetables are tender.
4. Mix the flour with the cornmeal and enough water to make a firm dough. Shape small dumplings and slide them into the soup.
5. Cook for 10 minutes more, season with salt and pepper and finish with sliced scallions before serving.