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Photo:Jason Donnelly
Jason Donnelly
Active Time:20 minsTotal Time:1 hr 20 minsServings:8Jump to Nutrition Facts
Active Time:20 minsTotal Time:1 hr 20 minsServings:8
Active Time:20 mins
Active Time:
20 mins
Total Time:1 hr 20 mins
Total Time:
1 hr 20 mins
Servings:8
Servings:
8
Jump to Nutrition Facts
Jump to recipe
A Spoonful of This Red Pea Soup Is Like a Big Hug from Jamaica
As one who has spent time chowing down on red beans and rice in the Crescent City, where they are a Monday dinner tradition (the story goes that the pot of peas was put on to cook while the Monday wash was done), I was delighted to find red beans also figured in what would become my favorite Jamaican soup: Red Pea Soup.
Kidney beans, also known as red beans in New Orleans and red peas in Jamaica, are one of the connectors of the African diaspora in the Caribbean. I wasn’t aware of the links until my friend, Cuban culinary historian Maricel Presilla, informed me that Cuba has a line of bean demarcation. Many of us connect black beans with that country due to its notable black bean soup. However, there is a bean dividing line that splits the country. While black beans rule in the area near Havana, in the east of the country (Oriente) there is a tradition of red beans.
That red bean preference continues not only north to New Orleans, where they are a part of the city’s favorite Monday evening fare, but east to Haiti in that country’s version of red beans and rice, diri kolé ak pwa,andsouth to Jamaica, where they are an ingredient in one of the island’s favorite soups: red pea soup.
Cook Mode(Keep screen awake)Ingredients1pounddried kidney beans, soaked overnight5cupswater4cupsunsalted chicken broth2cupsfinely chopped cooked chicken½cupfinely chopped scallions (white and green parts)¼cupfinely chopped celery2tablespoonsminced garlic1tablespoonfinely chopped flat-leaf parsley1teaspoonsalt½teaspoonground pepper, plus more to taste½teaspoonfinely chopped fresh thyme leaves3tablespoonsminced sweet onion, such as Vidalia
Cook Mode(Keep screen awake)
Ingredients
1pounddried kidney beans, soaked overnight
5cupswater
4cupsunsalted chicken broth
2cupsfinely chopped cooked chicken
½cupfinely chopped scallions (white and green parts)
¼cupfinely chopped celery
2tablespoonsminced garlic
1tablespoonfinely chopped flat-leaf parsley
1teaspoonsalt
½teaspoonground pepper, plus more to taste
½teaspoonfinely chopped fresh thyme leaves
3tablespoonsminced sweet onion, such as Vidalia
DirectionsDrain beans. Place in a large pot along with water, broth, chicken, scallions, celery, garlic, parsley, salt, pepper and thyme. Cover and bring to a boil over high heat; boil for 30 minutes. Reduce heat to a simmer and cook, stirring occasionally, until the beans are tender, about 1 hour. (Add water or broth if the soup seems too thick.)Jason DonnellySeason the soup with more pepper, if desired. Ladle into bowls and garnish with sweet onion.Jason DonnellyTo make aheadRefrigerate for up to 3 days or freeze for up to 3 months.Originally appeared: EatingWell.com, April 2023
Directions
Drain beans. Place in a large pot along with water, broth, chicken, scallions, celery, garlic, parsley, salt, pepper and thyme. Cover and bring to a boil over high heat; boil for 30 minutes. Reduce heat to a simmer and cook, stirring occasionally, until the beans are tender, about 1 hour. (Add water or broth if the soup seems too thick.)Jason DonnellySeason the soup with more pepper, if desired. Ladle into bowls and garnish with sweet onion.Jason DonnellyTo make aheadRefrigerate for up to 3 days or freeze for up to 3 months.
Drain beans. Place in a large pot along with water, broth, chicken, scallions, celery, garlic, parsley, salt, pepper and thyme. Cover and bring to a boil over high heat; boil for 30 minutes. Reduce heat to a simmer and cook, stirring occasionally, until the beans are tender, about 1 hour. (Add water or broth if the soup seems too thick.)
Season the soup with more pepper, if desired. Ladle into bowls and garnish with sweet onion.
To make ahead
Refrigerate for up to 3 days or freeze for up to 3 months.
Originally appeared: EatingWell.com, April 2023
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Nutrition Facts(per serving)245Calories2gFat34gCarbs24gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
