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Gbegiri (Zambian Black-Eyed Bean Soup)


2 cups black-eyed beans, soaked and cooked
1 tablespoon oil
1 onion, finely chopped
1 tablespoon tomato paste
1 can tomatoes, chopped (I use fresh tomatoes)
2 cups of soup stock (I use chicken)
salt and pepper

Though called a soup, it can also be served with rice.

Heat the oil in a pan and sauté the onions lightly. Meanwhile, partially mash the beans with a fork or potato masher. Add tomato paste, tomatoes, stock, beans and seasoning to the onion, stirring well. Let simmer for 30 minutes before serving.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.