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British Virgin Islands Peas Soup

British Virgin Islands Peas Soup is a traditional British Virgin Islands recipe for a classic hearty soup of salted pig tails, red kidney beans, onion, garlic and white sweet potatoes with dumplings in an evaporated milk base. The full recipe is presented here and I hope you enjoy this classic British Virgin Islands version of: British Virgin Islands Peas Soup.

prep time

30 minutes

cook time

195 minutes

Total Time:

225 minutes

Additional Time:

(+15 minutes resting)

Serves:

10

Rating: 4.5 star rating

Tags : Pork RecipesVegetable RecipesMilk RecipesBean RecipesBritish-virgin-islands Recipes

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Ingredients:

1kg salted pigs’ tails, cut into 5cm pieces (or substitute salt pork, cut in 5cm cubes)
500g dried red kidney beans
2 tbsp vegetable oil or pork fat
1 medium yellow onion, peeled and finely chopped
2 large garlic cloves, peeled and minced
Leaves from 2 sprigs of fresh thyme
2 white-fleshed sweet potatoes, peeled and sliced 12mm thick
120g plain (all-purpose) flour, plus more for kneading
4 tbsp white cornmeal
1 tsp sugar
1 tsp sea salt, plus more to taste
300ml tinned evaporated milk
125–150g dark brown sugar
Freshly-ground black pepper, to taste

Method:

Place the pigs' tails in a large bowl or pan. Pour over enough water to cover by at least 8cm. In a second large bowl, add the beans and enough cold water to cover by at least 10cm. Cover the bowls and set aside to soak at room temperature for at least 8 hours or overnight.

Drain the tails, discarding their soaking liquid. Rinse the tails well, then add them to a 6l pressure cooker, along with just enough fresh, cold water to come ⅓ of the way up the sides of the pot. Bring to a boil over high heat, then cover the pressure cooker and add the steam valve. Once the pot reaches pressure, reduce the heat to low and cook under pressure for 40 minutes. Turn off the heat and set aside without opening until the pot depressurizes naturally while you start the soup.

Drain the beans, discarding their soaking liquid, and set aside. To a large pot over medium heat, add the oil or pork fat. When the oil is hot, add the onion, garlic, and thyme and cook, stirring frequently, until fragrant and softened (about 4 minutes). Add the sweet potatoes, the reserved beans, and 2l cold water. Bring to a boil, then reduce the heat to simmer. Partially cover and cook, stirring occasionally, until the beans are nearly tender (about 35–40 minutes).

Carefully open the pressure cooker, and use a slotted spoon to transfer the meat to the pot of beans. Strain and degrease the tail-cooking liquid; measure 375ml of the liquid and stir it into the beans as well, discarding the rest or reserving it for another use.

Bring the soup back up to a simmer and continue cooking until the beans and sweet potatoes are very tender and the tail meat has an almost 'melting' consistency (about 40–50 minutes more).

Meanwhile, make the dumplings: In a medium bowl, stir together the flour, cornmeal, sugar, and salt. Drizzle in 80ml ice water, then use a fork or 2 knives to mix until a shaggy dough comes together.

Lightly flour a clean work surface, transfer the dough out onto it, and knead until smooth and elastic, 6–8 minutes. Cover with a clean dish towel and set aside until the dough has softened and relaxed (about 15 minutes). Roll the dough out to an even, 12mm thick rope, then use a heavy knife or bench scraper to cut the snake into 12mm long dumplings.

Add the dumplings to the soup along with the evaporated and milk and 125g of the brown sugar. Continue cooking, uncovered, until the dumplings are tender and the soup is thickened 40–50 minutes more.

Season to taste with black pepper and additional brown sugar and salt (the soup should be quite sweet), and serve hot.