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This soup is made with kidney beans, although the Jamaicans refer to the recipe as red pea soup - so don't worry if you can't find red peas anywhere! I had this soup in a little cafe in Montego Bay. It was served with a couple of dumplings as well as potato, to make it a really hearty, chunky meal.
Serves 2
Preparation Time: 10 Minutes |
| 1/2 tin red kidney beans | 1/2 chicken stock cube |
| 1 onion, chopped | 1 teasp dried thyme |
| 4 oz pork fillet, finely diced | 3/4 pint water |
| 1 hot red chilli | 1 potato, peeled |
| Salt & pepper | 1 small sweet potato, peeled |
Heat a little oil in the pressure cooker and sweat the onion for a couple of minutes until translucent but not browned. Add the pork and turn until slightly browned all over. Add the rest of the ingredients, bring to pressure and cook for 10 minutes.
Remove from the heat, release the pressure quickly. Cut the potatoes into quarters and add to the pan. Bring back to pressure and cook for a further five minutes.
Release the pressure, then remove the cooked potatoes. Use a hand blender to whizz the soup in the pan until almost smooth.
Ladle the soup into individual bowls and add the cooked potatoes. Serve with some hunks of crusty bread.