This recipe was inspired by my brother in law JP, aka Jonny Paul. He made them on our last visit to New York and they were fantastic. I’ve added a few things, but they’re still dang good. The secret is in the hot sauce, if you can, get the Baron, West Indian hot sauce (Amazon has it). It’s what gives this dish the authentic Caribbean taste.
Beans are a superfood on their own, but the other star in this recipe is the bay leaf. Bay leaves help with digestion and help your body absorb more nutrients from your meal. They also have antibacterial, antifungal and carminative (reduces flatulence) properties
1 lb. dried beans (black eyed peas, black beans, northern beans or combination)
1 medium onion chopped
8 oz. mushrooms sliced
1 Bay leaf
2-3 cloves garlic chopped
1 tbsp. grated ginger
½ tsp. turmeric
2 tbsp. curry powder
3-4 sprigs fresh thyme
1 each green, red and yellow bell pepper
1 bag frozen sliced okra, thawed
2 cups butternut squash cut in 1inch cubes
2-3 tbsp. hot sauce (or to taste)
2 cups dark leafy greens roughly chopped
Soak beans in 6-8 cups water overnight or quick soak (bring beans and water to a boil for 2 minutes, turn off heat and let sit for an hour.
Sauté onion and mushrooms. Set aside.
Drain and rinse the beans thoroughly. Add back to pot with 8 cups new water. Add Bay leaf, garlic, ginger, turmeric, curry powder and thyme sprigs. Boil for one hour.
Add onions, mushrooms, peppers, squash, okra, and hot sauce. Bring to a boil. Reduce heat, cover and simmer for 45 minutes to an hour. Add greens and cook until wilted. If soup is too thick, add more water.
