Cookbook:White Bean and Pumpkin Leaf Soup

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This recipe for white bean soup is a blend of beans and vegetables.

• 6 cups dried white beans
• 1 bunch of fluted pumpkin leaves (ugwu)
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 teaspoon chile powder
• 4 stock cubes
• 7 cloves garlic, minced
• 1 cup (or 1 handful) crayfish, finely-chopped or ground
• 1½ large onions, diced
• ¼ bottle of red oil
• Salt to taste
• Pepper to taste
• Cooked meat for garnish

1. Pick over the beans to remove any debris. Transfer to a large pot, and add enough water to cover by at least 2 inches (2.5 cm).
2. Soak for several hours. Drain, then add fresh water.
3. Pound the beans for some time until you're sure it's all in little pieces.
4. Bring beans to a boil. Reduce heat, then simmer until beans start to soften (around ½ hour).
5. Add pumpkin leaves, bell peppers, any soup seasoning of your choice, chili powder, garlic, stock cubes, onions, and red oil. Season with salt and pepper to taste.
6. Simmer for ½–1 hour, until beans are soft and it's thick to your satisfaction.
7. Stir in cooked meat.
8. Serve and enjoy!