Petitchef

Fiery liberian bean soup

Main Dish
2 servings
18 min
40 min
Very Easy

Ingredients

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

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.

Photos

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


Comments:

30/05/2017

Great tasting.

i cooked this recipe (0) (0) Abuse

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