Gbegiri Soup Honey Bean Soup || Gracefult Kitchen

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Gbegiri Soup Honey Bean Soup

Soups

Also known as ewa-olyin in the language of Nigeria's Yoruba people, which translates to "beans naturally coated with honey," honey beans, native to Nigeria, indeed have a hint of sweetness. They form the base of this popular Yoruba soup. Optional crayfish powder adds a smoky-sweet pleasantly fishy flavor.

Ingredients

4 cups dried Nigerian honey beans (see Tip)
10 cups water
1 medium red bell pepper, coarsely chopped
½ medium red onion, coarsely chopped
1 habanero pepper, stem trimmed
1 ½ teaspoons salt
½ cup organic unrefined red palm oil (see Tip)
2 tablespoons crayfish powder (optional; see Tip)
Edible flowers and microgreens for garnish

Description

Place honey beans in a large bowl and cover with hot water. Let soak for 15 minutes. Drain.
Transfer the beans to a large bowl and run water continuously into the bowl while agitating the contents with your hand until the skins rise to the top. Skim off the skins and discard. Repeat until all the beans have been skinned.
Combine the skinned beans, 10 cups water, bell pepper, onion, habanero and salt in a large pot; bring to a simmer. Simmer, covered, until the beans are tender, about 1 hour.
Transfer 2 cups of the bean cooking liquid to a bowl; drain the beans. Transfer the bean mixture to a blender and puree until smooth. (Use caution when blending hot mixtures.)
Heat palm oil in the large pot over medium heat. Add the bean puree and reduce heat to medium-low; simmer, stirring constantly, for 5 minutes. Add the reserved bean cooking liquid and crayfish powder, if using. Simmer, stirring occasionally, until the soup reaches desired consistency, 10 to 12 minutes. Serve garnished with edible flowers and microgreens, if desired.