A childhood favorite in my grandma’s kitchen. The smell alone takes me alll the way back. It’s ALMOST as good as hers, and vegan! 🤩 🇯🇲
2 cups dried red kidney beans
10 cups water
1 medium onion, chopped
3 cloves garlic, minced
3 green onions, chopped
3 sprigs of thyme
2 medium carrots, peeled and chopped
1 medium potato, peeled and chopped
1 cup yam, peeled and chopped
1 cup coconut milk
6-8 pimento berries
2 cubes vegetable bouillons
1 whole Scotch Bonnet or Habanero
salt, to taste
1/2 cup all purpose flour,
1/4 cup water
1/4 teaspoon salt
Sort and wash beans then place in cold water overnight bowl, at least 8 hours.
Rinse beans and place them in a large saucepan with 10 cups of water and bring to boil, then lower heat to simmer until tender, about an 1 hour.
Add onion, garlic, green onions, thyme, carrots, potatoes, yam, dumplings, coconut milk, allspice, vegetable bouillons, and Scotch bonnet pepper.
Bring to boil, then reduce to a simmer.
In a separate bowl, add flour and salt. Add water and mix to make a stiff dough. Pinch off small pieces of dough and roll into the palm of hands to make long thin dumplings. Drop into the soup.
Cook soup until vegetables are tender, about 45 minutes. Discard Scotch bonnet pepper before serving.