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Photo: photographer / Greg DuPree, Food Stylist / Margaret Dickey / Prop Stylist: Kay Clarke
Active Time:30 minsTotal Time:2 hrs 10 minsServings:8Jump to Nutrition Facts
Active Time:30 minsTotal Time:2 hrs 10 minsServings:8
Active Time:30 mins
Active Time:
30 mins
Total Time:2 hrs 10 mins
Total Time:
2 hrs 10 mins
Servings:8
Servings:
8
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients4cupsdried Nigerian honey beans (see Tip)10cupswater1mediumred bell pepper, coarsely chopped½mediumred onion, coarsely chopped1habanero pepper, stem trimmed1 ½teaspoonssalt½cuporganic unrefined red palm oil (see Tip)2tablespoonscrayfish powder (optional; see Tip)Edible flowers and microgreens for garnish
Cook Mode(Keep screen awake)
Ingredients
4cupsdried Nigerian honey beans (see Tip)
10cupswater
1mediumred bell pepper, coarsely chopped
½mediumred onion, coarsely chopped
1habanero pepper, stem trimmed
1 ½teaspoonssalt
½cuporganic unrefined red palm oil (see Tip)
2tablespoonscrayfish powder (optional; see Tip)
Edible flowers and microgreens for garnish
DirectionsPlace 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.To make aheadRefrigerate for up to 3 days.TipsIf you’ve cooked or eaten black-eyed peas,Nigerian honey beanswill look familiar—they have a similar “eye” on the inward curve but are a darker hue.Extracted from the oil palm tree,unrefined red palm oilgets its deep hue from healthful antioxidant pigments called carotenoids, which are important for eye health. Its high smoke point makes it a good choice for frying.Made from dried and ground crayfish,crayfish powderadds flavor to soups and rice dishes.Originally appeared: EatingWell.com, May 2022
Directions
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.To make aheadRefrigerate for up to 3 days.TipsIf you’ve cooked or eaten black-eyed peas,Nigerian honey beanswill look familiar—they have a similar “eye” on the inward curve but are a darker hue.Extracted from the oil palm tree,unrefined red palm oilgets its deep hue from healthful antioxidant pigments called carotenoids, which are important for eye health. Its high smoke point makes it a good choice for frying.Made from dried and ground crayfish,crayfish powderadds flavor to soups and rice dishes.
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.
To make ahead
Refrigerate for up to 3 days.
Tips
If you’ve cooked or eaten black-eyed peas,Nigerian honey beanswill look familiar—they have a similar “eye” on the inward curve but are a darker hue.
Extracted from the oil palm tree,unrefined red palm oilgets its deep hue from healthful antioxidant pigments called carotenoids, which are important for eye health. Its high smoke point makes it a good choice for frying.
Made from dried and ground crayfish,crayfish powderadds flavor to soups and rice dishes.
Originally appeared: EatingWell.com, May 2022
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Nutrition Facts(per serving)409Calories15gFat50gCarbs18gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
