Gbegiri Soup (Honey Bean Soup)

1. Place honey beans in a large bowl and cover with hot water. Let soak for 15 minutes. Drain.

2. 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.

3. 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.

4. 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.)

5. 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 beans will 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 oil gets 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 powder adds flavor to soups and rice dishes.