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)