Red Peas Soup

Directions

• Rinse and soak kidney beans in plenty of water overnight or at least 2 hours, then discard soaking water.
• If using salted pigtail, cut into 2" pieces, wash and parboil in water 20 minutes, drain, rinse and repeat to reduce salt and tenderize.
• In a large pot combine soaked beans, parboiled beef, carrots, spring onions, thyme, diced onion, black pepper, red pepper, mashed garlic, allspice and 2L water; bring to a boil, skim scum, then simmer gently.
• Cook base for about 1 hour 15 minutes or until beans are tender and beginning to fall apart.
• Add potatoes and coconut milk, continue cooking 15 minutes.
• Make dumpling dough by mixing flour and 1/4 cup water to a soft smooth dough, rest 5 minutes, pinch tablespoon portions and roll into cigarette shapes.
• Add dumplings to boiling soup, stir and cook a further 15 minutes on a rolling boil.
• Taste and adjust salt if needed (salt often comes from salted pigtails). Serve hot; soup will thicken as it cools.