Jamaican Red Bean Soup
Creamy Jamaican red bean soup with jerk spice, tasso, and pickled pork. Easy swaps, spice tips, and storage advice.
This recipe comes to us courtesy of Jimmy Bannos and John DeMers from their cookbook, The Heaven on Seven Cookbook. Where It's Mardi Gras All the Time!
Submitted by: Jimmy from Chicago, IL, USA
Yield: Serves 6
- Puree cooked red beans for a silky base, then finish with cream and a cornstarch slurry to thicken.
- Use canned or cooked dried beans; add tasso and pickled pork for authentic smoky flavor, or swap for vegan options.
- Adjust jerk and habanero to control heat. Store refrigerated 3–4 days or freeze up to 3 months.
Preparation Instructions:
Melt the butter in a 3-quart saucepan over medium-high heat. Add the onion and garlic puree and saute for 2 minutes, stirring frequently. Add the beans and 1 cup of the stock and bring to a boil. Reduce the heat to medium-low and simmer for 8 minutes.
Carefully transfer the contents of the pan to a food processor or blender and puree until smooth. (Place a folded dish towel over the top of the blender to prevent hot liquid from splashing out.) Return the puree to the saucepan.
Add the remaining stock, jerk seasoning, salt, pepper, habanero chile powder, coriander, and allspice; bring to a simmer over medium-low heat, stirring occasionally, and simmer for 10 minutes.
Add the ham and pork and cook for 5 minutes. Stir in the cream, mixing thoroughly, and heat through. Whisk in the cornstarch mixture and simmer for 1 minute.
thespicehouse.com
More About This Recipe
In the islands, most folks call red kidney beans "red peas." In New Orleans, red beans and rice are a staple. This red bean soup is actually a nifty way to use up leftover red beans, or you can start from scratch, as we do here. Either way, don't be shy about the jerk seasoning.
Frequently Asked Questions
Can I use dried red kidney beans instead of canned?
Yes. Soak 1 to 1 1/4 cups dried kidney beans overnight, then simmer 1 to 1 1/2 hours until tender. That yields roughly the same volume as 3 cups canned beans. Drain and follow the recipe.
How do I make the soup vegetarian or vegan?
Replace chicken stock with vegetable stock, omit tasso and pickled pork, and swap heavy cream for full-fat coconut milk or cashew cream. Add smoked paprika or a drop of liquid smoke for depth.
What if I do not have roasted-garlic puree?
Use 1 to 2 cloves minced garlic sautéed with the onion, or mash 1 to 2 roasted garlic cloves to approximate the puree. Add it early so the garlic softens and melds with the onions.
How can I make the soup less or more spicy?
To tone it down, cut the habanero powder and reduce the jerk seasoning. To increase heat, add more habanero powder or a dash of hot sauce. Always add spicy ingredients gradually and taste as you go.
Can I thicken the soup without cornstarch?
Yes. Simmer longer to reduce and concentrate the soup, mash or blend more beans for body, or use arrowroot or tapioca starch as a 1:1 cornstarch substitute. Flour roux works too but is not gluten free.
How should I store and reheat the soup?
Refrigerate in an airtight container for 3 to 4 days. Freeze up to 3 months. Thaw overnight in the fridge, then reheat gently over low heat. Add a splash of stock or cream if the soup thickens while standing.
What are good serving ideas or garnishes?
Serve over white rice for a traditional touch, or with crusty bread. Garnish with chopped scallions, cilantro, a squeeze of lime, or a dollop of sour cream to balance heat.
Can I use dried red kidney beans instead of canned?
Yes. Soak 1 to 1 1/4 cups dried kidney beans overnight, then simmer 1 to 1 1/2 hours until tender. That yields roughly the same volume as 3 cups canned beans. Drain and follow the recipe.
How do I make the soup vegetarian or vegan?
Replace chicken stock with vegetable stock, omit tasso and pickled pork, and swap heavy cream for full-fat coconut milk or cashew cream. Add smoked paprika or a drop of liquid smoke for depth.
What if I do not have roasted-garlic puree?
Use 1 to 2 cloves minced garlic sautéed with the onion, or mash 1 to 2 roasted garlic cloves to approximate the puree. Add it early so the garlic softens and melds with the onions.
How can I make the soup less or more spicy?
To tone it down, cut the habanero powder and reduce the jerk seasoning. To increase heat, add more habanero powder or a dash of hot sauce. Always add spicy ingredients gradually and taste as you go.
Can I thicken the soup without cornstarch?
Yes. Simmer longer to reduce and concentrate the soup, mash or blend more beans for body, or use arrowroot or tapioca starch as a 1:1 cornstarch substitute. Flour roux works too but is not gluten free.
How should I store and reheat the soup?
Refrigerate in an airtight container for 3 to 4 days. Freeze up to 3 months. Thaw overnight in the fridge, then reheat gently over low heat. Add a splash of stock or cream if the soup thickens while standing.
What are good serving ideas or garnishes?
Serve over white rice for a traditional touch, or with crusty bread. Garnish with chopped scallions, cilantro, a squeeze of lime, or a dollop of sour cream to balance heat.
Hi Bob,
Tasso ham is preferred, but can be hard to find.
I would suggest substituting smoked ham for this recipe if you cannot find tasso.
—Spice House Staff
Can you use regular ham or a smoked ham if you can’t find Tasso?
red kidney bean soup is so good..i made it yesterday a pot full was gone in a hour,,i can make this soup once a week..i used goat pepper onion and scallions ..and all the other spices..it ahhhhhh so good..
A good soup to warm up the body in the cold winter season.