African Bean and Peanut Soup

African Bean and Peanut Soup

This is an easy-to-prepare and hearty soup that is delicious spiced mild or hot. The warming peanut flavor and earthy black-eyed peas make it reminiscent of west African cooking, and I like to serve it with other African-flavored dishes like northeast African millet patties.

African Bean and Peanut SoupAfrican Bean and Peanut Soup
Recipe by
Cuisine: African
Published on April 14, 2007

Simple, thick and hearty nourishing black-eyed pea and white bean soup cooked with peanuts and peanut butter

Preparation: 10 minutes
Cooking time: 1 hour 25 minutes

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  • 1/2 cup dried black-eyed peas
  • 1/2 cup dried navy beans
  • 5 cups water
  • 1 1/2 tablespoons butter
  • 1 small onion, diced
  • 2 medium carrots, sliced
  • 2 stalks celery, sliced
  • 1/2 teaspoon crushed red chili flakes
  • 1 medium green pepper, seeded and diced
  • 1/3 cup natural peanut butter, smooth or crunchy
  • 3/4 cup unsalted peanuts
  • 1/2 tablespoon dried basil
  • 3/4 teaspoon ground coriander
  • 1 teaspoon sea salt, or to taste
  • fresh ground black pepper to taste
  • Rinse the black-eyed peas and navy beans and soak for 6 hours or overnight in several inches of water. Drain and rinse.

  • Melt the butter in a large saucepan over medium heat. Add the onions, carrots and celery, and stir for 5 minutes or until the onions are translucent and starting to brown on the edges.

  • Add the black-eyed peas and beans, water and crushed red chili flakes. Turn the heat up and bring to a boil, then immediately reduce the heat to low and cover. Simmer for 1 to 1 1/2 hours or until the black-eyed peas and beans are tender.

  • Stir in the peanut butter, peanuts, green pepper, basil and coriander. Turn the heat up slightly and cook for 15 more minutes.

  • Season with salt and pepper and check for seasonings. If you like your soup spicy, add more crushed red chili flakes and even a dash of cayenne. If you want more of a peanut flavor, add more peanut butter and peanuts. This should be a thick soup, but more water can be added if necessary according to preference. Serve hot.

Makes 4 to 6 servings

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