Fiery liberian bean soup

Name: Fiery liberian bean soup
Prep time: 18 min
Cook time: 40 min
Total time: 58 min
Yield: 2
Cuisine: En
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

Main Dish

Very Easy

58 min

Preparation

Preparation18 min

Cook time40 min

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.