ROBUST BEAN SOUP

by luna_libertatis

The robust bean soup shares many similarities with the “Hoppin’ John,” a traditional Southern dish eaten on New Year’s Day for good luck and prosperity. Noct almost certainly despises this dish - but he’s missing out!

Active cooking time: 1 hour. Total cooking time: 5 hours. Serves 2-3

Ingredients

⅓ cup leafy celery (75g)
vegetable oil
⅓ cup white onion, diced (50g)
⅓ cup green pepper, diced (60g)
1 tbsp minced jalapeño (6g)
2 cups chicken, vegetable, or ideally, Quillhorn Soup stock (470mL)
⅓-½ cup dried black-eyed peas (67-100g)
⅓ cup adzuki beans (65g)
⅓ cup dried split peas (75g)
garlic, to taste
1 tomato, diced

This recipe requires a pot big enough to accommodate 3-4 cups (710mL) worth of ingredients.

Slice the celery into thin horizontal pieces. Keep the leaves of the celery for garnish.
Sauté the onion, green pepper, celery, and jalapeño in oil until the onions are soft.
Put all ingredients except the celery leaves and diced tomato into a pot and simmer for 30-40 minutes.
Serve as a soup, or serve over rice if you’d like. Garnish with tomato and celery leaves.

Creator: luna_libertatis (IG, Twitter)

Source: https://www.instagram.com/p/BWn5s8_BF5u/

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