Africa: Liberia: Liberian Fiery 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

INSTRUCTIONS:

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.