Red Peas Soup

8 steps · 50 min total

1. 01

   Soak the Kidney Beans

   Start by washing and rinsing the dried kidney beans, then transfer them to a deep bowl. Cover them generously with water, keeping in mind they'll expand to at least triple their original size as they soak. Let them soak overnight, or for at least 2 hours if you're short on time; this helps them cook faster later. Once soaked, drain and discard the soaking water.
2. 02

   Boil the Pigtail

   If you're using salted pigtail, ask your butcher to cut it into 2-inch pieces; it can be tough to cut at home. Wash the pieces thoroughly, then place them in a deep pot, cover with water, and bring to a boil.

   Cook for 20 minutes, then drain, rinse, and repeat the boiling process with fresh water. This double boil helps to tenderize the pigtail and remove most of the curing salt.

3. 03

   Simmer Soup Base

   Now, build the soup. Add all the ingredients (except the the flour and potato) to a large pot, cover with water, and bring to a boil over high heat. As it heats, you'll see some scum or froth rise to the surface; skim this off and discard it.

   Once boiling, reduce the heat to a gentle simmer and let it cook for 1 hour and 15 minutes, or until the beans are tender and just beginning to break down.

4. 04

   Add Potatoes and Coconut Milk

   Add the potatoes and coconut milk to the pot. Stir gently and continue cooking for another 15 minutes.
5. 05

   Prepare Dumplings

   While the soup simmers, prepare the spinner dumplings. In a bowl, combine the flour and water (a pinch of salt is optional) until you have a soft, smooth dough. Let the dough rest for 5 minutes.

   Pinch off about a tablespoon of dough at a time and roll it between your palms to form a small, cigarette-like shape.

6. 06

   Cook Dumplings

   Carefully add the shaped dumplings to the simmering soup. Stir well to ensure they don't stick, and continue cooking for another 15 minutes at a rolling boil.
7. 07

   Season and Serve

   You might notice there's no added salt in the recipe; the residual salt from the pigtails usually seasons the soup sufficiently. Taste the soup and adjust with more salt if needed.

   A quick timing recap: The soup base cooks for 1 hour and 15 minutes until the beans are tender, then the potatoes cook for 15 minutes, followed by the dumplings for another 15 minutes. Keep in mind that this soup will thicken considerably as it cools.

8. 08

   Store Leftovers

   This soup freezes well; portion any leftovers into freezer-safe containers and reheat on another day.