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Gbeghiri, or black-eyed bean soup, a Zambian dish, though called a soup, can also be served as a stew with corn / maize porridge or rice. It is very good re-heated the next day.

  • Serves 4 - 6



  1. To begin, heat the oil in a pan and soften the onion in it.
  2. While that is cooking, partially mash the black-eyed beans using a fork or potato masher.
  3. Now add the tomato paste, tomatoes, stock, beans and seasoning to the onion, stirring well.
  4. Let the soup simmer for 30 minutes before serving.