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 Soup

Recipe by Lisa Turner 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 Print this recipe Ingredients: 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 Instructions: 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