Jamaican Red Kidney Bean Soup

Name: Jamaican Red Kidney Bean Soup
Prep time: 2 h 30 min
Cook time: 2 h
Total time: 4 h 30 min
Yield: 6
Cuisine: Jamaican
Ingredients: 500 g Red kidney beans; 908 g Beef; 2 l Water; 1 pcs Carrots; 1 pcs Onion; 2 pcs Green onions (scallions); 2 pcs Red bell pepper; 4 clove Garlic; 4 pcs Thyme (sprigs); 1 tbsp Allspice (pimento berries); 0.5 tsp Black pepper; 4 pcs Potatoes; 240 ml Coconut milk; 240 g Wheat flour; 60 ml Water; 1 pinch Salt

A hearty Caribbean soup with beef, beans, and dumplings — true comfort food that will warm and satisfy you. A traditional dish popular throughout Latin America and Africa.

Ingredients

500 g Red kidney beans
908 g Beef
2 l Water
1 pcs Carrots
1 pcs Onion
2 pcs Green onions (scallions)
2 pcs Red bell pepper
4 clove Garlic
4 pcs Thyme (sprigs)
1 tbsp Allspice (pimento berries)
0.5 tsp Black pepper
4 pcs Potatoes
240 ml Coconut milk
240 g Wheat flour
60 ml Water
1 pinch Salt

Instructions

Sort and rinse the dried beans. Place them in a deep bowl and cover with plenty of water — they will swell to at least three times their original size. Leave to soak overnight or for at least 2 hours to speed up cooking time. After soaking, drain the water.
Place the beef in a pot, cover with water, and bring to a boil. Boil for 20 minutes, then drain and rinse the meat. Repeat the process: cover with fresh water and boil again — this helps soften the meat and remove excess salt. Drain the water.
Place the prepared beef, beans, carrots, onion, green onions, both types of pepper, garlic, thyme sprigs, allspice, and black pepper in the pot. Pour in 2 liters of fresh water and bring to a boil over high heat. Skim off any foam that rises to the surface. Reduce heat to low and simmer for 1 hour 15 minutes, until the beans are completely tender and begin to break apart.
Add the diced potatoes and coconut milk. Continue cooking for 15 minutes.
While the soup simmers, prepare the dumplings. Mix the flour with 60 ml of water and add a pinch of salt if desired. Knead until you have a soft, smooth dough. Let it rest for 5 minutes. Then pinch off pieces about the size of a tablespoon and roll them between your palms into 'cigars' — oblong dumplings.
Add the dumplings to the boiling soup, stir well, and cook for another 15 minutes over medium heat.
Taste the soup and adjust the seasonings. Salt is usually not needed due to residual salt from the meat, but you can add more to taste. Remember: the soup will thicken noticeably as it cools. If desired, it can be frozen and reheated later.