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.