Jamaican Red Peas Soup Without Meat

6 standard portions

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Ingredients

• 2 cups of  dried red kidney beans ((368g))
• 8 cups of water ((1.89 litres))
• 2 large scallion (sliced)
• 1 medium onion (chopped)
• 4 garlic cloves (minced)
• 1¼ cup full fat coconut milk ((295ml))
• ¼ block of coconut cream/creamed coconut (optional)
• 1 medium sweet potato (chopped (or 2 small ones))
• 1 cup yam (chopped (or use pumpkin instead))
• 1 medium carrot (sliced and halved)
• ½ cho cho (chopped)
• 10 pimento berries
• 5 sprigs of thyme (tied together)
• 2 tbsp all purpose seasoning
• ½ tsp garlic granules
• ½ tsp onion granules
• 1 scotch bonnet
• black pepper and pink salt to taste
• 1½ cup of gluten free flour
• ⅓ cup water ((80ml) have more on standby, as needed)
• ¼ tsp pink salt

Method

1. Wash the beans and leave to soak in water for several hours or overnight.
2. Discard the water and rinse the peas thoroughly.
3. Place the beans in a large saucepan with 9 cups of water along with the scallion, onion and garlic.
4. Bring to the boil, once boiled, reduce the heat to medium, cover with a lid and cook the beans until tender (this should take 45 minutes - 1 hour). Keep an eye on the water levels, you want them to be around the same amount as what you started with so if the water levels recede, replenish accordingly.
5. As the beans cook make the dumpling by adding the flour to a bowl with the pink salt, gradually pour the water into the flour and knead into a pliable dough ball (add more water if required).
6. Take a small piece of the dough and roll into the palm of your hands to make spinners or flatten into small discs, repeat with the remaining dough and set aside.
7. Once the beans have tenderised, remove 1 cup worth of beans, mash them and return them to the pot.
8. Add the coconut milk and coconut cream (if you are using) and stir until the coconut cream has dissolved.
9. Add the sweet potato, yam, cho cho, carrots, dumpling and stir.
10. Add the seasoning - pimento berries, thyme, all purpose seasoning, onion/garlic granules and scotch bonnet.
11. Reduce the heat to medium-low and simmer for 30-45 minutes.
12. Do a taste test and add black pepper and pink salt to taste (if you want a thick consistency use the black of a spoon to mash more beans).
13. Discard the scotch bonnet and thyme stems.
14. Serve accordingly.