Caribbean Red Peas Soup w. Beef: a Caribbean culinary comfort meal we all need. One of the things I love most about this dish is it can be made in any season for every reason and it's very filling!
Ingredients
1 1/2 c Dried Red Kidney Beans (soaked in 4c water for 12-24 hrs)
3 lbs Beef Neck Bones
6-7 Additional cups of Water
1 Coconut Milk (13oz can)
1/4 of a whole Calabaza Pumpkin Squash
3 Ground Provisions of Your Choice (Yams, Sweet Potatoes, Dasheen, Root Eddos, Japanese White yam, Cassava, Russet potatoes etc)
2 Ears Fresh Corn, cut (optional)
1 Large Carrot, peeled & sliced
1/2 Medium Onion, sliced
3-4 Stalks Scallion, cut
7-10 Sprigs Fresh Thyme
1 Scotch Bonnet Pepper
2 tbsp Extra Virgin Olive Oil
Seasonings
1-2 tbsp Green Seasoning
Grace Pumpkin Soup Mix, sifted
2 tsp Allspice pimento berries
2 tsp Dash of Dacy Adobo Mojo
2 tsp Dash of Dacy Garlicky Onion
2 tsp Dash of Dacy Salt & Pepper Blend
1 tsp Dash of Dacy Caribbean Jerk Seasoning
Dumpling /Spinners
1 c All Purpose Flour
1/3 - 1/2 c water (start w. 1/3c first)
1/2 tsp Salt
Dash of Sugar ( I enjoy a hint of sweetness in my dumplings)
Garnish
micro greens and diced scallions
Directions
soak peas in water, 12-24 hrs in advance
season meat w. Dash of Dacy seasonings, green seasoning and a bit of EVOO
heat a large pot or Dutch oven over medium high heat
add the rest of the EVOO, sear neck bones – browning all sides for abt 5 minutes
add soaked peas + additional water to pot
cover pot & boil on medium heat for abt 45 minutes or until peas + meat are semi tender
peel, cut, slice and chop all provisions, vegetables and or herbs (if using yams and or potatoes, after peeling be sure to soak in water so it won’t oxidize (turn brown) as you continue to prep - drain before adding to soup)
add pumpkin + corn to the pot – boil for another 15 minutes or until pumpkin has softened. Remove Pumpkin pieces ONLY
blend pumpkin and coconut milk together ( I love to add this step bc it then becomes pumpkin coconut milk. It’s gives the soup a smoother texture)
add pumpkin coconut milk to the pot
remaining on medium heat, add provisions, thyme, onion, pimento berries and pumpkin soup mix (sifted, adding noodles to this soup isn’t necessary)
season to taste with Dash of Dacy Seasonings, cover pot allow provisions to cook and soften
make dumplings: mix flour, salt, sugar. make a well in middle and add water.
mix w. fork until flour comes together knead dough ( dough shouldn’t be sticky or too rough, it should pliable and smooth )
pinch even dough pieces, roll btwn hand until long and skinny ( make all ahead of time or one at time if you can move quickly)
add dumpling to soup, add carrots + scotch bonnet.
simmer for additional 15 - 20 mins on medium low heat . remove scotch bonnet, thyme twigs
garnish w. chopped scallion & micro greens
for next day leftovers into lunch: enjoy w. a bowl of white rice or Caribbean whole wheat cracker
