Throughout the Caribbean, soups are a staple dish. Many soups are served at every single function, like this Caribbean Pigtails and Red Beans Soup.
Recipe video:
Fun fact, beans and soup were never really my favorite things on earth. So this soup was never the thing I would crave nor ask for a serving of. However, moving away from the Caribbean and having a different palate, I’ve missed this pigtails and red beans soup. And of course, I had to share the recipe with you guys.
Throughout the Caribbean you will find different variations to this recipe, the version that I love the most is this one. When I think of this soup, I automatically think of dumplings, pigtails and kidney beans, that is it. I don’t like all the extra stuff such as sweet potatoes, pumpkins or whatever.
I like to keep my soup simple, all the extras don’t help this particular soup. In order, to enjoy the pigtails, I don’t need all the extra fancy things. I’m not knocking anyone who loves it that way, but I’m just saying what I prefer.
One of the things I always aim to do with this blog is to bring you guys the most simple and easy recipes. I think I am doing a decent job at that. This recipe is far from complicated, the only “hard” thing about this recipe is the pigtails.
The pigtails that is most commonly used in the Caribbean for this recipe is salted pigtails. Although in most countries, you can get unsalted pigtails but the salted ones make this recipe bomb. And of course, you will have to boil them for at least an hour or two depending on the size. During the boiling process, you will have to switch out the water a couple of times.
Before we dive into this delicious recipe, I just want to go over some few things to ensure you get the same amazing results I got:
TIPS & TRICKS
- Pigtails: Like I said previously, I used salted pigtails that I got from the supermarket. The brand that I brought, also added colors to the pigtails which made them extra pink at the end, which I love. I start off by boiling the pigtails with fresh water over medium heat for 30 minutes. Afterwards I drain them and add fresh water again and boil for an additional 30 minutes. To ensure the meat is tender, I simply poke them you will feel if they are ready. If they are still feel tough, go ahead and change the water and boil for another 30 minutes. I don’t add seasonings because they already have salt in them and the broth will give them flavor later on.
- Red beans: Traditionally, this recipe is made with dried kidney beans. However, I feel like it takes way too long to cook so my little hack is to use canned kidney beans and they work just as good. I like to cook my pigtails separately for a longtime until they are tender then I change the pot and I move on to the beans and the rest things. I cook my veggies then the beans, which barely takes 10 minutes then I add my water and the rest ingredients. This method is my favorite because I want things to go a little quicker.
- Dumplings: This should already be a staple thing if you’ve been following me. The only thing I did differently from all the other times is add cornmeal. That is it.
I hope you enjoy the recipe.
Now, let’s get into it.
Caribbean Pigtails and Red Beans Soup
Ingredients
The base:
- 1 & 1/2 lb Salted pigtails cut into chunks
- 15 oz Canned red kidney beans 2 cans
- 2 Bay leaves
- 4-6 sprigs Fresh thyme
- 3-4 branches Fresh parsley
- 3-4 branches Scallions chopped
- 1 Scotch bonnet pepper
- 2 medium Garlic cloves minced
- 1 medium Onion sliced
- 1 cup Water
- 1/4 cup Olive oil or vegetable oil
The dumplings:
- 1 cup All-purpose flour
- 1/4 cup Water (may need more or less)
- 1/4 cup Yellow cornmeal
- 1 tbsp Sugar
Instructions
Prepping the pigtails:
- Add the pot with fresh water over medium heat, cover and boil the pigtails for 1-2 hours. Make sure to change the water about two times to ensure the excess salt is removed.
Making the soup:
- Once the pigtails are tender, drain and set aside.
- Add another pot over medium heat, warm the oil then cook the onions, scallions and garlic for five minutes.
- Drain the red beans then add it to the pot and cook for an additional 5 minutes before adding the pigtails and let it cook for another 5 minutes.
- Stir in the thyme, parsley, scotch bonnet pepper, water and bay leaves. Cover and let it cook for 20 minutes.
Making the dumplings:
- In a mixing bowl, mix together the flour, sugar and cornmeal.
- Gradually stir in the water. You want a slightly sticky dough. So you may need less water or more flour.
- Once the dough is kneaded, take some and roll into an oval shape and add to the pot after the 20 minutes mark.
- Cover and let it cook for another 10 minutes. Season with salt and black pepper, if necessary.
- Serve and enjoy!
Other soup recipes you may enjoy:
