Fiery liberian bean soup

Ingredients

• 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

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Preparation

• 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.