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.




20 min


30 min


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