epicurious
Gbegiri
Known as gbẹ̀gìrì in Yorùbá and miyan wakye in Hausa, this bean soup delights in its simplicity, and it’s often served as a trio of multicolored complements.
👥 4 Servings👤 Yewande Komolafe📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
- ●pot
- ●blender
📝 Preparation Steps
1
In a medium saucepan, warm the oil over medium heat and sauté the onion until translucent. Add the Scotch bonnet pepper, garlic, ginger, and crayfish. Sauté until just fragrant, about ⏱️ 2 minutes. Add the peeled beans and enough water to cover up to 2 inches above the top. Stir and bring to a boil over high heat, then reduce to a simmer.
dried peeled beans (see note), such as honey beans, black-eyed peas, or peeled mung beans, rinsed and drained2 cups
2
Cook until the beans are completely tender and falling apart into the sauce, adding in more water if necessary—it should look like a chunky soup at this point. Remove from the heat and allow to cool slightly. Move the soup to a blender, purée with 1 cup of water until smooth, and return the soup to the pot. Serve immediately or keep the soup warm over low heat.
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