African Bean and Peanut Soup

This is an easy-to-prepare and hearty soup that is delicious spiced mild or hot. The warming peanut flavour with the black eye peas make it reminiscent of West African cooking, and I like to serve it with other African-flavoured dishes like Northeast African Millet Patties:

African Bean and Peanut Soup

1/2 cup dry black eye peas
1/2 cup dry navy beans
5 cups water
1 1/2 tbsp. butter
1 small onion, diced
2 medium carrots, sliced
2 stalks celery, sliced
1/2 tsp. dried red pepper flakes
1 medium green pepper, seeded and diced
1/3 cup peanut butter, smooth or crunchy
3/4 cup unsalted peanuts
1/2 tbsp. dried basil
3/4 tsp. ground coriander
2 unrounded tsp. sea salt

Rinse the black eye peas and navy beans in water with a little bit of yoghurt whey or lemon juice over night at room temperature.

Drain and rinse the peas and beans.

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

Add the peas and beans, water and red pepper flakes. Turn up the heat to high and bring the mix to a boil, then immediately turn to low and cover. Cook, covered, until the peas and beans are tender, about 1 to 1 1/2 hours.

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

Add salt, and taste to correct seasonings. If you like your soup spicy, add more dried red pepper flakes and even a dash of cayenne. If you want more of a peanut flavour, add more peanut butter and peanuts. This should be a thick soup, but more water can be added if necessary if it's too thick for your taste.