Gbegiri

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1. 1
   In a medium saucepan, warm the oil over medium heat and sauté the onion until translucent. Add the Scotch bonnet pepper, garlic, ginger, and crayfish. Sauté until just fragrant, about 2 minutes. Add the peeled beans and enough water to cover up to 2 inches above the top. Stir and bring to a boil over high heat, then reduce to a simmer.
2. 2
   Cook until the beans are completely tender and falling apart into the sauce, adding in more water if necessary—it should look like a chunky soup at this point. Remove from the heat and allow to cool slightly. Move the soup to a blender, purée with 1 cup of water until smooth, and return the soup to the pot. Serve immediately or keep the soup warm over low heat.