MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Gbegiri Soup (Bean Soup)
Categories: African, Soups
Yield: 6 Servings

1 1/2 c Black eyed peas or
- honey beans
1 md Onion; finely chopped
4 c Water; up to 6 c
2 tb Palm oil; up to 4 tb
2 tb Crayfish; ground
1 tb Locust beans
- (Iru or Dawadawa)
- (optional)
1 Stock cube
Salt; to taste

Preparation time: 15 minutes
Cooking time: 25 minutes

Gbegiri is a delicious West African soup enjoyed mostly by the Yoruba
people. This recipe serves 6 to 8 people and is perfect for those who
love African cuisine or want to try something new. Let's go to the
southwestern part of Nigeria!

Pressure cooker or instant pot:

Place the peeled beans into a pressure cooker or instant pot. Add the
diced onions and 4 cups water; seal, then cook on high for
25 minutes

Peeling With Food Processor:

Place the soaked beans in a food processor and pulse 15 to 20 times
until all the skin has been removed.

Soak the black-eyed peas in water for 10 to 15 minutes. This will
help to soften the beans, making them easier to cook and peel.

After soaking, drain the water, and gently rub the beans between your
palms to peel off the skins. Rinse the beans in cold water to remove
the skins, repeating this process until most of the skins have been
removed.

In a large pot, combine the peeled beans, diced onions, and water.
Cook the beans over medium heat for 1 hour or until they become
tender. Make sure to keep an eye on the water level and add more if
needed to prevent the beans from burning.

Once the beans are cooked, blend them with a hand blender or immersion
blender until you achieve a smooth, creamy texture. You can also
blend the beans in a high-speed blender.

Return the puree to the pot, the crayfish powder, ground locust beans
(if using), stock cube, and salt to taste. Stir well to combine all
the ingredients.

Simmer the gbegiri soup over low heat for 3 to 5 minutes or until
thickened to your desired preference, stirring occasionally to
prevent the soup from sticking to the bottom of the pot.

Taste the soup and adjust the seasoning with more salt or stock cubes
if necessary. If the soup is too thick, you can add some chicken or
vegetable broth to achieve your desired consistency.

Serve the gbegiri soup hot. It can be eaten alone or accompanied by
tuwo rice, amala and ewedu.

Recipe by Chef Lola Osinkolu

Recipe FROM: <https://cheflolaskitchen.com/gbegiri-soup/>

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