Gbegiri, 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.
2 cups / 350 g black-eyed beans, soaked and cooked
1 tablespoon oil
1 onion, chopped finely
1 tablespoon tomato paste
1 can tomatoes, chopped
2 cups / 470 ml stock
To begin, heat the oil in a pan and soften the onion in it. While that is cooking, partially mash the black-eyed beans using a fork or potato masher. Now add the tomato paste, tomatoes, stock,beans and seasoning to the onion, stirring well. Let the soup simmer for 30 minutes before serving.