Feisty-Spicy Zestbeans

Feisty-Spicy Zestbeans

A spicy, crimson bean and peanut soup that goes good with bread or chips.


35 min
Manana's Menu


Name Rarity Needed
Vegetable Pinto Beans (15-oz can) 2 cans
Vegetable Fire-roasted Diced Tomatoes (14-oz can) 1 can
Vegetable Vegetable Broth 2 cups
Vegetable Chipotle in Adobo Pepper 7 oz
Vegetable Raw Peanuts (deshelled) ½ cup
Vegetable Onion (chopped) ½
Vegetable Garlic (minced) 1 clove
Flower Hot Chili Powder 1½ teaspoons
Flower Paprika 1 teaspoon
Flower Cumin 1 teaspoon
Flower Oregano ½ teaspoon
Flower Salt and Pepper
Flower Olive Oil 2 tablespoons
Staple Dinner Rolls (optional)


  1. Heat olive oil in a large pot over medium-high heat.

  2. Cook the chopped onions until translucent, about 5 minutes.

  3. Add garlic, cumin, oregano, chili powder, and paprika. Cook for about half a minute.

  4. Stir in tomatoes and chipotle peppers. Cook together for about 1 minute.

  5. Drain the pinto beans. Pour in the vegetable stock and add the beans. Season with salt and pepper and bring it to a boil.

  6. Reduce the heat and cover the pot. Simmer for 10 minutes, stirring occasionally.

  7. Add the peanuts to the pot and simmer for an additional 10 minutes, stirring occasionally.

  8. Serve with toasted rolls!


Game Ingredients

Milky Soy
Prickle Spice
Cracker Nut
Crimson Moonbloom
Fire Apricot


Manana's recipe adds spice and excitement to the otherwise bland military meal. Her most significant innovation is the inclusion of Fire Apricots, which add both burn and veggie variety.

In our intepretation, the Fire Apricots are chipotle peppers. To make the recipe even spicier and give it its red tint, chili powder, paprika, and cumin are used, representing the crimson moonbloom and prickle spice.

Finally, the peanuts are what set this recipe apart from normal non-fantasy bean soup recipes. Manana adds Cracker Nuts, and therefore so do we. Despite simmering in the soup, the peanuts retain their crunchiness and contrast well with the soft beans and peppers.