Fiery liberian bean soup

Main Dish
2 servings
18 min
40 min
Very Easy


Number of serving: 2
1 -1/2 cups dried cow peas, pigeon peas, black eyed peas - or any earthy bean - soaked overnight in water and rinsed

1 tablespoons red palm oil

3-4 tablespoons peanut oil

1 large onion, chopped

1 green pepper, chopped

5-6 canned plum tomatoes or 3-4 whole ripe ones

4 tablespoons tomato paste

2-3 habanero or Scotch bonnet chiles, seeds removed

1 or 2 organic veggie bouillon cubes

1 or 2 cups of chicken-style seitan (optional)

salt and black pepper, to taste


  • Boil the beans until they're tender and easily mashed. Mash 1/2 of the beans - this is an important step and gives the dish its unique, thick consistency. Set the mashed and the whole beans aside.
  • Meanwhile, in a food processor, combine the chiles, 1/4 of the onion, and the tomatoes. Pulse until smooth.
  • In a stockpot, fry the rest of the onion over medium heat in the palm and peanut oils until translucent.
  • Add the green pepper and saute for another few minutes. Add the tomato/pepper/onion mixture and stir until it begins to bubble.
  • To this, add the tomato paste, a few pinches of fresh ground black pepper, the bouillon cubes, and salt, to taste. The dish is going to be pretty hot at this point - don't panic! You'll be adding some liquid soon.
  • Add the beans - both mashed and whole - and the seitan, if you're using it.
  • Add just enough water to cover the beans and lower the heat and simmer, stirring often, for about 20 minutes.


Fiery Liberian Bean Soup, photo 1
Fiery Liberian Bean Soup, photo 2




Great tasting.

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