African Bean Soup
African Bean Soup is a rich, nutty stew where tender black-eyed peas simmer in a velvety broth thickened with peanut butter, their earthy sweetness balanced by the deep, smoky warmth of roasted bell pepper. The dish delivers a satisfying interplay of textures—creamy, hearty legumes against the silky smoothness of the peanut-infused base—while its bold, layered flavors evoke the vibrant, communal spirit of West African cooking. Worth making for its ability to transform simple pantry staples into a deeply comforting, aromatic bowl that lingers long after the last spoonful.
Ingredients
- black-eyed peas2.0 cups
- carrots2.0 cups
- bell pepper1.0 cup
- onion0.5 cup
- peanut butter2.0 tablespoons
- salt0.75 teaspoon
- water150.0 ml
Nutrition
Directions
- 1
Soak the black-eyed peas in water overnight, then drain and rinse.
- 2
In a large pot, bring 150 ml water to a boil, then add the soaked peas and reduce heat to medium-low. Simmer for 45 minutes until tender.
- 3
Dice the carrots, bell pepper, and onion into small cubes.
- 4
After the peas are tender, add the diced vegetables to the pot and stir well.
- 5
Stir in the peanut butter and salt until fully incorporated.
- 6
Continue to simmer the soup for another 15 minutes, stirring occasionally, until vegetables are soft.
- 7
Taste and adjust salt if needed, then serve hot.
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