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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Granny Blackwood's Red Bean Soup Recipe

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This recipe for Granny Blackwood's Red Bean Soup is from Recipes for Elizabeth, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 pt. Kidney peas
4 qt. water
1 1/2 lb. soup meat ( stewing beef)
3/4 lb. pig tail or ham (optional)
1 whole unbroken green scotch bonnet hot pepper (or any other green, hot pepper)
1 sprig fresh thyme or 1/8 tsp. dried thyme
1/2 lb. potato or yellow yam or coco
3 stalks celery
2 large carrots
3 stalks scallions (shallot)
salt
spinners
Directions:
Directions:
1. Soak pig's tail overnight to remove excess salt. Soak the red peas over night if you use dried peas.
2. Place soup meat, pig's tail and /or ham, cut in pieces, with peas in a large soup kettle or pot with about 4 quarts of water. Bring to the boil and then simmer for approximately 2 hours until peas are cooked.
3. Add seasonings, cut up potatoes, carrots, celery, yam or coco and whole unbroken hot pepper.
4. Cook soup for about 30-45 minutes more and when soup is cooked, remove pepper and discard.
5. Taste for flavour and salt to taste.
6. Add more boiling water if necessary-soup should be moderately thick
7. Serve with spinners (dumplings)
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
This soup Granny Blackwood would make at least twice a month. Comfort family food at its best. it always prompted a discussion about which country made the best dumplings- Bermuda or Jamaica. Needless to say, Bermuda always won!.

 

 

 

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