Red Peas Soup

– 2 cups dried red kidney beans – 10 cups water – 1 medium onion, chopped – 3 cloves garlic, minced – 3 green onions, chopped – 3 sprigs of thyme – 1 medium carrot, peeled and chopped


For The Soup

– Potato, peeled and chopped – Yam, peeled and chopped – 1 cup coconut milk – 6 pimento berries – 2 cubes vegetable bouillons


– 1/2 cup all purpose gluten-free flour, (I used Krusteaz brand) – 1/4 cup water – 1/4 teaspoon salt

For The Soup

1. Sort and wash beans, soak in cold water overnight in a large pot or bowl for at least 8 hours.

2. The following day, discard water and rinse beans, place them in a large saucepan with 10 cups of water and bring to boil, lower heat to simmer until tender for about 45 minutes to 1 hour.

3. Add chopped onion, garlic, green onions, thyme, carrots, potatoes, yam, dumplings, coconut milk, allspice, vegetable bouillon, and Scotch bonnet pepper.

4. Bring to boil and reduce to a simmer and cook until vegetables are tender about 30 minutes. Discard Scotch bonnet pepper before serving.

For The Dumplings

1. Place flour and salt in a bowl. Add water and mix to make a stiff dough. Pinch off small pieces of dough and roll into the palm of the hands to make long thin dumplings. Drop into simmering stew.

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