Preparation info
  • Serves


    • Difficulty


Appears in

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.


  • 1 lb. red beans
  • 3 pints water
  • ¼ lb.


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.

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