Gbegiri

Ingredients

• ¼ cup red palm oil
• 1 small onion, chopped
• 1 Scotch bonnet pepper, stemmed
• 4 garlic cloves
• 1 (1-inch) piece of ginger, scrubbed
• 1 Tbsp. ground dried crayfish
• 2 cups dried peeled beans (see note), such as honey beans, black-eyed peas, or peeled mung beans, rinsed and drained

Steps

1. In a medium saucepan, warm the oil over medium heat and sauté the onion until translucent. Add the Scotch bonnet pepper, garlic, ginger, and crayfish. Sauté until just fragrant, about 2 minutes. Add the peeled beans and enough water to cover up to 2 inches above the top. Stir and bring to a boil over high heat, then reduce to a simmer.
2. Cook until the beans are completely tender and falling apart into the sauce, adding in more water if necessary—it should look like a chunky soup at this point. Remove from the heat and allow to cool slightly. Move the soup to a blender, purée with 1 cup of water until smooth, and return the soup to the pot. Serve immediately or keep the soup warm over low heat.