Yeah, Red Peas Soup...Where's the Coco Bread
Red Peas Soup
1lb Red Kidney Beans
1lb. Stew Beef
¼ Salt Beef
4 Irish Potatoes
½ lb. Yellow Yam
1 tblsp. Salt
2 stlk. Scallions
2 sprg. Thyme
Scotch Bonnet Pepper
Soak the salt beef overnight in cold water before cooking
Wash beef products together and then combine with red peas in a
2-quart stock pot, add water, boil ingredients together until cooked
Peel potatoes and cut into four slices each. Do the same for the
yellow yam. Add yellow yam and potatoes to the boiling pot.
While the pot is boiling, add salt to taste. This may not be
necessary because of the salt beef, but you never know.
Remember you “da boss.”
Okay, add scallions, thyme and scotch bonnet pepper into the soup.
Don’t allow the scotch bonnet pepper to burst in the soup, or else… Flame on, lizard.
Turn the heat to medium; let this delicious soup cook slowly.
Your soup will be ready when the yellow yam is soft.
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