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White Bean and Pumpkin Leaf Soup
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schedulePrep 0 min
local_fire_departmentCook 0 min
groups12 speedmedium
Source: Wikibooks contributors
Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.
Source revision: Revision 4515418
License: CC BY-SA 4.0 · Wikibooks contributors
Ingredients
Scale
- 6 cups dried white beans
- 1 bunch of fluted pumpkin leaves (ugwu)
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 teaspoon chile powder
- 4 stock cubes
- 7 cloves garlic, minced
- 1 cup (or 1 handful) crayfish, finely-chopped or ground
- 1½ large onions, diced
- ¼ bottle of red oil
- Salt to taste
- Pepper to taste
- Cooked meat for garnish
Directions
- Pick over the beans to remove any debris. Transfer to a large pot, and add enough water to cover by at least 2 inches (2.5 cm).
- Soak for several hours. Drain, then add fresh water.
- Pound the beans for some time until you're sure it's all in little pieces.
- Bring beans to a boil. Reduce heat, then simmer until beans start to soften (around ½ hour).
- Add pumpkin leaves, bell peppers, any soup seasoning of your choice, chili powder, garlic, stock cubes, onions, and red oil. Season with salt and pepper to taste.
- Simmer for ½–1 hour, until beans are soft and it's thick to your satisfaction.
- Stir in cooked meat.
- Serve and enjoy!