Caribbean Pigtails and Red Beans Soup
Throughout the Caribbean, soups are a staple dish. Many soups are served at every single function, like this Caribbean Pigtails and Red Beans Soup.
Ingredients
The base:
- 1 & 1/2 lb Salted pigtails cut into chunks
- 15 oz Canned red kidney beans 2 cans
- 2 Bay leaves
- 4-6 sprigs Fresh thyme
- 3-4 branches Fresh parsley
- 3-4 branches Scallions chopped
- 1 Scotch bonnet pepper
- 2 medium Garlic cloves minced
- 1 medium Onion sliced
- 1 cup Water
- 1/4 cup Olive oil or vegetable oil
The dumplings:
- 1 cup All-purpose flour
- 1/4 cup Water (may need more or less)
- 1/4 cup Yellow cornmeal
- 1 tbsp Sugar
Instructions
Prepping the pigtails:
- Add the pot with fresh water over medium heat, cover and boil the pigtails for 1-2 hours. Make sure to change the water about two times to ensure the excess salt is removed.
Making the soup:
- Once the pigtails are tender, drain and set aside.
- Add another pot over medium heat, warm the oil then cook the onions, scallions and garlic for five minutes.
- Drain the red beans then add it to the pot and cook for an additional 5 minutes before adding the pigtails and let it cook for another 5 minutes.
- Stir in the thyme, parsley, scotch bonnet pepper, water and bay leaves. Cover and let it cook for 20 minutes.
Making the dumplings:
- In a mixing bowl, mix together the flour, sugar and cornmeal.
- Gradually stir in the water. You want a slightly sticky dough. So you may need less water or more flour.
- Once the dough is kneaded, take some and roll into an oval shape and add to the pot after the 20 minutes mark.
- Cover and let it cook for another 10 minutes. Season with salt and black pepper, if necessary.
- Serve and enjoy!
