Red Pea Soup

Name: Red Pea Soup
Yield: Serves 6
Cuisine: Jamaica
Ingredients: 3 pints water; 1 lb. red beans; Small stalk celery with leaves; ½ teaspoon dried thyme; 2 or 3 sprigs parsley; 1 medium onion, finely chopped; ¼ lb. salt pork, diced; 1 fresh hot red pepper, seeded and chopped, or Pickapeppa hot pepper sauce; Salt

Preparation info

Serves
6

Difficulty
Medium

Appears in

The Complete Book of Caribbean Cooking

By Elisabeth Lambert Ortiz

Published 1973

About

The red peas in this soup are not the red kidney bean, though this may be used. They are a close relative, slightly smaller, and marketed under a variety of names, sometimes as California pink beans, sometimes as Mexican chili beans. This is one of the most famous of the Jamaican soups.

Ingredients

1 lb. red beans
3 pints water
¼ lb.

Americas
Jamaica
Gluten-free
Soup
Caribbean

Method

Wash the beans thoroughly, drain and put on to cook with 3 pints water, salt pork, onion, parsley, thyme, celery and fresh hot pepper. Cover, and simmer until the beans are very tender, about 2½ to 3 hours. Remove the parsley, and celery. Purée the bean soup quickly in an electric blender, or put through the coarse blade of a food mill. The purée should retain some texture.

Return the s