Caribbean-Inspired Red Beans Chicken, Potatoes, Dumplings, One pot Meal Recipe.

 Caribbean-Inspired Red Beans Chicken, Potatoes, Dumplings, One pot Meal Recipe.

 

 

This comforting one-pot meal is built on tender red beans, seasoned chicken, vegetables, round dumplings. It’s filling and flavorful.

Serves: 4–6

Ingredients:

 

Beans

1 cup dried red beans, rinsed (kidney beans or small red beans)

Water (for pressure cooking)

Soup

1 1/2 lb chicken pieces (thighs/drumsticks are best)

1 teaspoon salt, plus more to taste

1/2 teaspoon ground black pepper

1/2 teaspoon dried thyme (or 1 teaspoon fresh)

1 tablespoon oil (optional, for sautéing)

1 onion, chopped

3 cloves garlic, minced

1 green bell pepper, chopped or sliced

2 scallions (green onions), chopped (optional but very good)

2 carrots, sliced

2–3 yellow/Irish potatoes, peeled and cut into chunks

4–6 cups water or chicken stock (use enough for a “soupy” texture)

Optional: 1/2–1 chicken bouillon cube (only if needed)

 

Round Dumplings:

2 cups all-purpose flour

1/2 tsp salt

3/4 cup water (approx., add gradually)

 

Instructions:

1) Pressure-cook the beans

Add beans to the pressure cooker and cover with water by about 2 inches.

Cook on high pressure 20–25 minutes (until beans are tender).

Do not drain unless there’s way too much liquid — the bean liquid becomes your soup base.

If beans are still slightly firm, simmer them uncovered for 10 minutes before adding other ingredients.

 

2) Season and add the chicken

Season chicken with salt, black pepper, and thyme.

Add chicken directly into the pot of cooked beans (with the bean liquid).

Add 2–3 cups water/stock to start (you can add more later).

Simmer 20–25 minutes until chicken is cooked and the broth tastes seasoned.

 

3) Add aromatics and vegetables (step-by-step)

Add onion, garlic, green bell pepper, and scallions (if using).

Simmer 5 minutes.

Add carrots and potatoes.

Simmer 15–20 minutes, until potatoes are tender.

Add more water/stock as needed to keep it soup-like.

 

4) Make and add the round dumplings

In a bowl, mix flour and salt.

Add water gradually and knead into a firm dough.

Pinch off small pieces and roll into round balls (about 1 inch).

Gently drop dumplings into the simmering soup.

Cover and cook 12–15 minutes (don’t stir aggressively—just gently nudge once or twice).

 

5) Finish and serve

Taste and adjust salt/pepper.

If using bouillon, add only if needed after tasting (bean liquid can already be flavorful).

Rest 5 minutes, then serve hot.

 

Cooking Tip:

For a naturally thicker soup, mash a few beans or potato pieces against the side of the pot and stir them back in. It thickens the broth without flour or cream.

 

 

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