Bean Soup RecipeOrigin: Liberia Period: Traditional |
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This is another of my wife's classic Liberian dishes. She typically makes it with black-eyed beans but I've made it with chickpeas. Basically the beans you use will depend on what's available (and cheapest) in the market on the day you want to make it. Ingredients
200g dried black-eyed beans 
Bean Soup Preparation:Method:Soak the beans in plenty of water over night. Drain the following day then place in a large pan with lots of water and bring to a boil. Continue boiling very briskly until the beans are tender and easily mashed (this may take a couple of hours depending on the beans you choose). As soon as the beans are very soft drain them then mash half the beans to a paste and reserve the remainder. In the meantime add the chillies and a quarter of the onion to a pestle and mortar and pound to a paste then add the tomatoes and pound until puréed. Now add the red palm oil to a pot and when hot fry the onion for about 4 minutes (if using meat add it at this point) then add the chilli and tomato paste and fry for another 5 minutes or so. Add the tomato purée along with the black pepper and the Maggi cubes then season to taste with salt. Now add the beans (both mashed and whole) to the pan and stir to combine. Add just enough water so that everything is covered then bring to a boil. Allow the mixture to continue boiling until thickened and heated through. Serve hot on a bed of rice. |
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