Recipe#5812

Title: JAMAICAN RED PEA SOUP

SOAR

   1       lb           Smoked ham hocks -- chopped
                        -or salted pig's tail
   1       lb           Stewing beef -- cubed
   2       c            Kidney beans, dried
   4       qt           Water
   4       sm           Potatoes -- peeled and cubed
     1/2   c            Coconut milk -- optional
   1                    Onions -- chopped
   2                    Green onions -- chopped
   1                    Sprig fresh thyme
   1                    Hot pepper
                        Salt
  Soak the pig's tail overnight in fresh water to cover. Then thoroughly
  rinse the pig's tail (or ham hocks) in cold water. Combine in a large
  heavy sauce- pan with the beef, dried kidney beans (if using canned
  beans don't add at this time), and the water. Cover and cook over
  medium heat for about 1 hour, until the meat and beans are tender.
  Add the potatoes, coconut milk, and any other peeled root vegetables
  or dumplings along with the onion, scallions, thyme and hot pepper.
  (If using canned beans, add at this time.) Add salt to taste. Stir
  the soup and allow to simmer for 1 hour. Remove the whole hot pepper
  and thyme sprig before serving. Serve hot. This is even better served
  the second day.