Red Peas Soup

Ingredients

• 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)
• 1 medium potato (peeled and chopped)
• 1 cup yam (peeled and chopped)
• 1 cup coconut milk
• 6 pimento berries (or whole allspice)
• 2 cubes vegetable bouillons
• 1 whole Scotch Bonnet
• salt (to taste)
• 1 batch of Dumplings (optional recipe below)
• 1/2 cup all purpose gluten-free flour ((I used Krusteaz brand))
• 1/4 cup water
• 1/4 teaspoon salt

Instructions

1. 1

   --- For The Soup ---

2. 2

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

3. 3

   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.

4. 4

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

5. 5

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

6. 6

   --- For The Dumplings ---

7. 7

   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 hands to make long thin dumplings. Drop into simmering stew.