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Posted by on Mar 15, 2014 in Food, Recipes, Various, Soups | 0 comments

Sweet Black Bean Soup

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
  • salt

Time~     1.5 hr

Instructions:

  1. 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.
  2. 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.
  3. Add the sliced sweet potato to the beans. Puree with a hand blender or food processor. Add more water if necessary.
  4. Stir in the molasses, chili powder and half and half.
  5. Taste and adjust seasoning. More heat? more sweetner?
  6. The soup may continue to thicken. If you prefer it thinner, add some water/milk.
  7. Serve and garnish with molasses swirl.

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