Sweet Black Bean Soup
The best recipes are discovered by accident. I was in the middle of making a second batch of Sweet and Spicy Black Bean Dahl that ran out of time and decided to add in the pungent flavors later. When I returned to it, I realized I liked the soup much better without the usual savory ingredients like onion, garlic, etc.
Unfortunately, my picture doesn’t do the soup justice, since I was rushing to send the last bowl of it to my nice neighbor Al from Zepeda Homes.
Ingredients (serves 5):
- 3 cups black beans, soaked overnight and drained
- 3 med. sweet potato (~ 8-10 oz each)
- 6 Tbs molasses
- 1 Tbs chili powder (use less spice if planning to use milk with less fat)
- 1/2 cup half & half ( or coconut milk, whole or regular milk,…)
- 1 tsp baking soda
Time~ 1.5 hr
- In a medium-large sized pot, cover beans with enough water (an inch above the beans). Add salt and baking soda. Bring to a boil, reduce heat to med-low, cover and cook for at least ~ 1.5 hrs or ’till beans are tender. Skim off any white foam.
- Pierce the sweet potato with a fork a couple of times. Place in an oven-safe dish and bake for 1.5 hrs at 350 Fahrenheit (or 1 hr @ 400 degrees). Allow to cool & slice.
- Add the sliced sweet potato to the beans. Puree with a hand blender or food processor. Add more water if necessary.
- Stir in the molasses, chili powder and half and half.
- Taste and adjust seasoning. More heat? more sweetner?
- The soup may continue to thicken. If you prefer it thinner, add some water/milk.
- Serve and garnish with molasses swirl.