Caribbean Red Pea Soup with Dumplings
- 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
- 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.
- 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.