Guest guest Posted January 31, 2005 Report Share Posted January 31, 2005 not very spicy, but you could make it spicier. African Bean Soup 3 Tbsp oil 2 cups carrots, thinly sliced 1 large onion, diced 8 cups boiling water 1 cup dry black-eyed peas 1 cup dry white beans 1 cup green or red pepper, diced 2 1/2 tsp salt 1/4 tsp crushed red pepper (or to taste) 1 cup roasted or raw peanuts, chopped 1/2 cup natural peanut butter 1/3 cup finely chopped basil or coriander leaves, 1 1/2 tsp ground coriander 1. Soak the beans overnight. 2. Warm the oil in large stock pot. Add onion and carrots. Cook for 5 minutes. 3. Add water, black eyed peas, white beans, peppers, salt, and crushed red pepper (add more water, if necessary, to cover). 4. Cook, covered, until ingredients are tender, 1 - 1 1/2 hours. 5. Add peanuts, peanut butter herbs and coriander during last 10-15 minutes of cooking. 6. Taste to correct seasonings. Soup should be thick. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 6, 2005 Report Share Posted February 6, 2005 What part of Africa does this bean soup come from? Cheers, Mike B) , " shoshana_mz " <shoshana_mz> wrote: > > not very spicy, but you could make it spicier. > > African Bean Soup > > 3 Tbsp oil > 2 cups carrots, thinly sliced > 1 large onion, diced > 8 cups boiling water > 1 cup dry black-eyed peas > 1 cup dry white beans > 1 cup green or red pepper, diced > 2 1/2 tsp salt > 1/4 tsp crushed red pepper (or to taste) > 1 cup roasted or raw peanuts, chopped > 1/2 cup natural peanut butter > 1/3 cup finely chopped basil or coriander leaves, > 1 1/2 tsp ground coriander > > 1. Soak the beans overnight. > 2. Warm the oil in large stock pot. Add onion and carrots. Cook for 5 > minutes. > 3. Add water, black eyed peas, white beans, peppers, salt, and crushed > red pepper > (add more water, if necessary, to cover). > 4. Cook, covered, until ingredients are tender, 1 - 1 1/2 hours. > 5. Add peanuts, peanut butter herbs and coriander during last 10-15 > minutes of cooking. > 6. Taste to correct seasonings. > Soup should be thick. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 7, 2005 Report Share Posted February 7, 2005 Sorry, I don't know but I have another recipe for a vegetable and peanut soup that claims from Tanzania so maybe this one is from that area, too. Shoshana , " Michael Ballard " <swillsqueal> wrote: > > What part of Africa does this bean soup come from? > > Cheers, > Mike B) > > > > , " shoshana_mz " > <shoshana_mz> wrote: > > > > not very spicy, but you could make it spicier. > > > > African Bean Soup Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 13, 2005 Report Share Posted February 13, 2005 No worries. I modified your original soup recipie a bit for lack of exact ingredients. I used only one carrot and then added a sweet potato. I had only one carrot on hand at the time. I also added one round, red chili which we get around here in Australia sometimes in the grocery stores, thereby elimating the green/red chilis called for in the recipie. Lastly, I added the coriander and basil but through the mediums of pesto and jar of crushed coriander and oil. I also substitued about a cup of crunchy, oven roasted peanut butter for the roasted peanuts and peanut butter called for in the recipie. The soup turned out great! It ended up, thick and chili hot during a nice Sunday which was mixed with rain and sun. Cheers, Mike B) , " shoshana_mz " <shoshana_mz> wrote: > > Sorry, I don't know but I have another recipe for a vegetable and > peanut soup that claims from Tanzania so maybe this one is from that > area, too. > Shoshana > > , " Michael Ballard " > <swillsqueal> wrote: > > > > What part of Africa does this bean soup come from? > > > > Cheers, > > Mike B) > > > > > > > > , " shoshana_mz " > > <shoshana_mz> wrote: > > > > > > not very spicy, but you could make it spicier. > > > > > > African Bean Soup Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 13, 2005 Report Share Posted February 13, 2005 Glad you enhoyed it. I rarely, if ever cook anything exactly according to the recipe and now I see that I am in good company. Shoshana , " Michael Ballard " <swillsqueal> wrote: > > No worries. I modified your original soup recipie a bit for lack of > exact ingredients. I used only one carrot and then added a sweet > potato. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 17, 2005 Report Share Posted February 17, 2005 Yes, t'was delish. I just finished the leftovers along with some nice whole wheat Lebanese bread rolled around some red hot chilis. I cooled it all down in my mouth with some very cold Coopers Sparkling Ale. High-contrasts, Mike B) , " shoshana_mz " <shoshana_mz> wrote: > > Glad you enhoyed it. I rarely, if ever cook anything exactly according > to the recipe and now I see that I am in good company. > Shoshana > , " Michael Ballard " > <swillsqueal> wrote: > > > > No worries. I modified your original soup recipie a bit for lack of > > exact ingredients. I used only one carrot and then added a sweet > > potato. Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.