White Bean and Pumpkin Leaf Soup
White Bean and Pumpkin Leaf Soup is a thick Nigerian pot that turns dried beans into a rich, savory meal for a crowd. The beans are crushed before cooking, so they break down into a hearty body without any added thickener. Ugwu leaves bring a gentle bitterness, while crayfish and red oil give the broth depth and color. It makes twelve servings, so it suits a big gathering.
Instructions
Pick over the dried beans and discard any grit or damaged ones. Put them in a large pot and cover with water by at least 2 inches (2.5 cm).
Leave the beans to soak for several hours, then drain them and cover with fresh water.
Pound or crush the beans until they are broken into small pieces. Keep going until you see no whole beans left.
Bring the pot to a boil, then lower the heat and simmer until the beans begin to soften, about half an hour.
Add the pumpkin leaves, bell peppers, chile powder, garlic, crayfish, stock cubes, onions and red oil, plus any soup seasoning you like. Season with salt and pepper to taste.
Simmer for half an hour to an hour, until the beans are completely soft and the soup has thickened to the body you want.
Stir in the cooked meat and serve hot.
Make it personal.
Custom engraved cutting boards, utensils, and kitchen accessories. Great gifts for anyone who cooks.
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