Caribbean Red Pea Soup with Dumplings
Ingredients
1 lb small red beans, about 2 cups | ||
2 quarts chicken stock | ||
1/2 lb pork or ham, cubed | ||
1 medium onion, chopped | ||
1 tsp fresh thyme | ||
2 sprigs parsley | ||
1 small celery stalk, with leaves | ||
1 medium tomato, peeled, seeded and chopped | ||
1 tsp sugar | ||
2 cloves garlic, chopped | ||
kosher salt and black pepper to taste | ||
1 ripe plantain | ||
1 cup flour | ||
1/4 cup cornmeal | ||
1 tsp sugar | ||
2 tsp kosher salt | ||
1 tsp black pepper | ||
2 tbs unsalted butter |
Directions:
- Put the beans into a large saucepan along with the chicken stock, pork or ham, onion, thyme, garlic, parsley, celery, tomato and sugar.
- Cook covered, at a simmer until the beans are tender. About 2-3 hours.
- Season to taste with salt and pepper.
- Peel and slice the ripe plantain and add to the soup.
- Continue cooking until the plantain is tender and the beans have disintegrated. About 30 minutes.
- Add the dumplings and cook for 30 minutes longer.
- The beans should disintegrate to form a puree, but not a very smooth one.
Dumplings:
- Sift the dry ingredients together.
- Rub the butter into the dry ingredients with the fingertips until the mixture is crumbly.
- Add enough water to make a fairly stiff dough.
- From into balls about half the size of a walnut and drop into the hot bean soup.
- Cover and cook until the dumplings are done. About 15 minutes.
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