Black-eyed pea soup (2)

Directions

1. The night before, wash the black-eyed peas then place in a bowl, cover with water and set aside to soak over night. The following day, drain the peas then place in a saucepan with 1l water. Bring to a boil, reduce to a simmer, cover and cook until tender (about 50 minutes).

2. In the meantime, add the chillies, garlic and a handful of onion to a mortar and pound to a paste (add a little salt and black pepper to help).

3. Add oil to a large pot or casserole and use to fry the onion and chilli and garlic paste over medium heat for about 5 minutes, or until the onions are tender. Stir in the allspice and thyme then cook for 1 minute more. Add the bell peppers, stir to combine and continue cooking for 3 minutes more before adding the okra, tomatoes and 500ml water. Cover and bring just to a boil then add the greens. Reduce to a gentle simmer and cook until the greens are tender then take off the heat until the beans are ready.

4. When the black-eyed peas are tender, mash them against the side of the pan with a fork then add the peas (and their cooking liquid) to the pot with the greens. Stir to combine, heat through, then add the coriander.

5. Adjust the seasonings to taste and serve.

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