Saint Lucian Bouyon (Red Bean and Provisions Soup)

Instructions

1. Heat the oil in a large pot and brown the beef in two batches for 5 minutes each. Add the onion, garlic, scallions and thyme and cook for 3 minutes.
2. Add the soaked beans and water. Bring to a hard boil and boil for 10 minutes, skimming off the foam. Then reduce the heat, cover and simmer for 1 hour 5 minutes, until the beans and beef are nearly tender.
3. Add the pumpkin, dasheen, green bananas, carrots, potato, scotch bonnet and salt. Simmer for 20 minutes.
4. Mix the flour, salt and water into a firm dough and roll into small dumplings the size of your finger. Drop them into the pot and cook for 10 minutes.
5. Mash a few pieces of pumpkin and dasheen against the side of the pot to thicken the soup. Add hot water if it gets too thick.
6. Remove the scotch bonnet and thyme stems, season with black pepper and more salt, and serve hot.

Tips

• Use canned beans to save time: add two 400 g (14 oz) cans in step 3, and simmer the beef for 1 hour first.
• Salted pig tail or salted beef is often added for flavor. Soak it for 2 hours, boil it for 30 minutes and add it with the beef, then taste before adding more salt.