RED BEANS SOUP

Ingredients

1 pack red beans, preferably soaked overnight and drained

4 – 5 pieces pigtail

2 – 3 whole cloves garlic

1 – 2 onions, peeled and diced

3 – 4 pimento peppers, seeded and chopped

2 large, sweet potatoes, peeled and chopped

1 lb yam, peeled and chopped

1 medium dasheen, peeled and chopped

½ lb pumpkin, peeled and chopped

2 tbsp chopped herbs (thyme, chives, shadon beni)

1 pack chicken flavoured soup mix

1 can coconut milk

3 – 4 cloves garlic, chopped

1 scotch bonnet pepper

Salt and black pepper

Water

Dumplings/Spinners dough   

2 tbsp oil

Directions

1. In a large pot, heat the oil over high heat. Add the garlic and allow to burn in the oil. Using a spoon or spatula, press the garlic flat in the oil and let continue to cook for 1 – 2 more minutes. Add the pigtail pieces while the garlic is in the pot and let cook allowing the fat to render, approximately 1 – 2 minutes. Remove the burnt garlic.
2. Add the onions to the fat and cook for 1 minute. Add the pumpkin, pimento peppers and green seasonings. Season with a little black pepper.
3. Add the red beans and stir into the vegetables. Add approximately 6 – 8 cups of water. Stir well and bring to boil and cook until the beans get tender, at least half hour.
4. Add the provisions and mix well. Add the soup mix, coconut milk and the scotch bonnet pepper. Let this cook for 15 – 20 mins or until the provisions are cooked, stirring intermittently. You will need to add more water as the provisions cook and the soup begins to thicken,
5. Shape the spinners/dumpling dough as desired and add to the soup. Taste and adjust seasoning if necessary. Let simmer for 5 – 10 minutes to allow the dumplings to cook. Serve.

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