4 Serves
200 Mins
Soak the honey beans in water for at least 2 hours, then peel the skins off and rinse thoroughly.
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UzbekVitamin K
2 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
80 µg / 400 µgCalcium
127 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
77 mg / 420 mgPhosphorus
183 mg / 1,250 mgPotassium
604 mg / 4,700 mgSodium
998 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
10 µg / 55 µgFiber
9 g / 28 gSugar
0 g / 50 gSaturated Fat
4 g / 20 gCholesterol
8 mg / 300 mgCaffeine
0 mgNet Carbs
27 gAlcohol
0 g
Place the peeled beans in a pot with fresh water and boil until they are extremely soft and falling apart.
Transfer the boiled beans to a blender and process until completely smooth, adding a little water if necessary to reach the desired consistency.
Return the pureed mixture to the pot, stir in olive oil, salt, and pepper, and simmer for 10 minutes to meld the flavors.
Serve the soup hot as a traditional accompaniment to other Nigerian dishes.
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Bhutanese