RED PEAS SOUP

Red Peas Soup image

Provided by Millie Peartree

Time 3h

Yield 6 generous servings

Number Of Ingredients 18

2 cups dried red kidney beans
1 pound smoked turkey necks
8 cups water or low-sodium chicken stock
1 (13.5-ounce) can coconut milk
1 (1.75-ounce) package cock-flavored soup mix, such as Grace
4 garlic cloves, chopped
4 scallions, halved crosswise
4 thyme sprigs
1 medium onion, diced
1 Scotch bonnet pepper, pierced (not sliced)
1 standard chicken bouillon cube
1 teaspoon ground allspice
1 teaspoon black pepper
1 medium sweet potato or yam, diced
1 carrot, diced
Cooked white rice, for serving (optional)
2 cups self-rising flour
1 teaspoon kosher salt

Steps:

Cover the dried beans with 4 to 6 cups water in a large bowl, and soak them overnight.
To a large, heavy pot, add smoked turkey and enough water or stock to cover the meat (about 8 cups). Bring to a boil and cook over medium for 30 minutes, skimming the foam from the top. Drain the beans, and return them to the pot.
Add coconut milk, soup mix, garlic, scallions, thyme, onion, Scotch bonnet pepper, bouillon, allspice and black pepper. Bring to a simmer over medium, and cook until beans are tender, 1 to 2 hours. (Add more water as needed.)
Prepare the dumplings, if using: In a medium bowl, mix together the self-rising flour and salt. Add 1 cup water, and mix until shaggy and wet.
Remove turkey from the pot and set aside until cool enough to handle. Remove meat from the bones and add back to the soup. Add sweet potato and carrot. Drop dumplings, if using, by the spoonful into the soup and cook over medium, flipping them once or twice, until dumplings and vegetables are tender, about 15 minutes.
Remove and discard thyme sprigs, Scotch bonnet pepper and scallions. Taste and adjust seasoning as needed. If the soup is too thick, dilute with water. Serve hot as a soup, over rice, if you like.