Red Peas Soup Recipe

Soak and rinse beans (if using dried)

If using dried kidney beans, pick over and remove any stones, rinse, then soak in cold water to cover by 2 inches for 6–8 hours or overnight. Drain and rinse before cooking. (If using canned beans, drain and rinse and skip to step for sautéing aromatics.)

Cook beans

Place soaked and drained beans in a large pot and add 6–8 cups of fresh water (enough to cover plus a little). Add 2 whole thyme sprigs, 3 scallion stalks (tied or left whole), the pimento berries, smashed garlic, and sliced ginger. Bring to a boil, then reduce to a simmer and cook until beans are tender but not mushy, about 45–60 minutes (or pressure-cook 10–12 minutes on high and natural release). If using canned beans, skip this simmer and use 1–2 cups of the can liquid plus additional broth in the next steps.

Reserve cooking liquid

When beans are tender, reserve 2 cups of the bean cooking liquid, then drain the beans and set both beans and reserved liquid aside. Remove and discard thyme sprigs, pimento berries, ginger slices, and tied scallions if used whole.

Sauté aromatics

In the same large pot, heat 2 tablespoons oil over medium heat. Add the chopped onion and sauté 4–5 minutes until translucent. Add tomato paste and cook 1 minute, stirring to combine. Add chopped scallions (reserve some for garnish) and cook 1 minute more.

Combine ingredients

Return the drained beans to the pot. Add the reserved bean liquid plus additional water to total about 8 cups of liquid in the pot (adjust for desired thickness). Stir in diced yam, carrots, chocho/green banana (if using), uncooked rinsed rice, whole scotch bonnet pepper (do not cut unless you want more heat), remaining thyme sprigs, and the canned coconut milk. Stir to combine.

Simmer soup

Bring soup to a gentle boil, then reduce heat to low and simmer, uncovered, stirring occasionally, until the root vegetables are tender and the rice is cooked, about 25–30 minutes. Keep the scotch bonnet whole for a mild background heat; pierce it or break it if you want more spice and simmer for a shorter time for less heat. If soup becomes too thick, add hot water 1/2 cup at a time to reach desired consistency.

Adjust texture

If you prefer a creamier soup, use an immersion blender to pulse 1/3–1/2 of the soup to break down some beans and vegetables, or transfer a portion (about 3 cups) to a blender, purée, and return to the pot. Stir well to incorporate.

Stir in salt, black pepper, brown sugar (if using), and 1 tablespoon fresh thyme leaves. Taste and adjust salt and pepper. Remove and discard the whole scotch bonnet pepper before serving if you left it whole for mild heat; otherwise, leave it in for more heat (warn diners).

Simmer 2–3 more minutes to marry flavors, then turn off the heat. Stir in additional coconut milk splash (up to 1/4 cup) for richness, if desired.

Ladle soup into bowls, garnish with reserved sliced scallion greens and a few thyme leaves. Serve hot with Jamaican hard-dough bread, dumplings, or plain rice as desired.