Gbegiri Soup (Honey Bean Soup)

Place honey beans in a large bowl and cover with hot water. Let soak for 15 minutes. Drain.

Transfer the beans to a large bowl and run water continuously into the bowl while agitating the contents with your hand until the skins rise to the top. Skim off the skins and discard. Repeat until all the beans have been skinned.

Combine the skinned beans, 10 cups water, bell pepper, onion, habanero and salt in a large pot; bring to a simmer. Simmer, covered, until the beans are tender, about 1 hour.

Transfer 2 cups of the bean cooking liquid to a bowl; drain the beans. Transfer the bean mixture to a blender and puree until smooth. (Use caution when blending hot mixtures.)

Heat palm oil in the large pot over medium heat. Add the bean puree and reduce heat to medium-low; simmer, stirring constantly, for 5 minutes. Add the reserved bean cooking liquid and crayfish powder, if using. Simmer, stirring occasionally, until the soup reaches desired consistency, 10 to 12 minutes. Serve garnished with edible flowers and microgreens, if desired.