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Jamaica’s Stew Peas Soup
I refer to this soup as Jamaica’s best kept secret. It may not be as popular as Jerk or Ackee & Saltfish but this recipe deserves “nuff respect”. It’s a rich and savoury soup with nuances of coconut, allspice and thyme…lip smacking good!
3 cups (750 mL) dried red kidney beans, soaked overnight
¼ cup (60 mL) dark brown sugar
3 lbs. salted beef
3 lbs pork tails
1 Tbsp (15 mL) whole allspice, cracked
6 garlic cloves, smashed and sliced
¼ piece ginger, sliced thinly
½ onion, sliced
1 can coconut milk
3 bay leaves
6 sprigs fresh thyme leaves
1 Scotch Bonnet Pepper, whole
1 Tbsp (15 mL) red wine vinegar
1 tsp (5 mL) browning
1 Tbsp (15 mL) Raquel’s Seasoned Salt (see recipe link)
1 recipe for spinners (see Peas Soup Video link)
4 green onions, smashed and thinly sliced
1. Drain the beans, add to 8L (8-quart) pot with water to cover. Place over medium-high heat, add allspice, garlic, ginger and cook uncovered for approximately 30 minutes.
2. Meanwhile in a 6L (6-quart) pot, add the pork, beef, cover with water, add sugar and place over medium-high heat to cook for 30 minutes. Drain in a colander, rinse under cold running water to remove excess salt from the beef. Add the meats to the beans and stir.
3. Add onions, coconut milk, bay leaves, thyme, pepper, vinegar, browning stir and cover with lid slightly ajar to release steam. Let cook for an additional 15 minutes.
4. Season to taste with the salt, add spinners one at a time, stir, cover again and let cook for 15 minutes. Add green onions, let cook for 5 minutes. Remove from heat and serve at once with steam rice if preferred.