Sweet and Spicy Black Bean Dahl
There is cold front moving in, and I’ve been craving some hot, hearty, black bean soup.
What? Another black bean recipe? Is Vida cheating?
I am all about efficiency. If cooking beans took an overnight soak, and at least, 1.5 hours of slow cooking, damn right! I’d capitalize and prepare a huge batch. Plus, all it takes is a different set of spices to refashion the entire ingredient.
Where yesterday’s Simply Black Beans recipe utilized the more tried-and-tested traditional spices, today’s is rather an interesting and exciting combination of ingredients. It has more of a creamy dhal texture than a soup, and tasted so great that 1/4 of the batch was taste-tested and didn’t quite make it to the dinner table….<ahem>.
I made a slightly different version of this recipe the following week and you may want to take a look at it, here.
Ingredients (serves 4):
- 1 lb dried black beans (~ 2 cups)- soaked overnight and drained
- 1 medium sweet potato (~8-10 oz)
- 1 lrg onion, thinly sliced
- 4 lrg cloves of garlic, minced
- 1 Tbs molasses
- 2 tsp cumin
- 1 tsp chile powder
- 2 bay leaves
- 1 tsp each black pepper & salt
- 1 tsp baking soda
- pinch of cayenne pepper
- milk, coconut milk, or half & half.
Time~ 1.5 hrs
- In a medium-large sized pot, cover beans with enough water (an inch above the beans). Add salt, baking soda and bay leaf. 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.
- Meanwhile, saute the onion, in a large frying pan, in enough oil ’till lightly browned and softened (~ 10 min). Add the garlic and continue for a bit longer ( ~2 min.)
- Reduce heat to medium, add the cumin and chili powder. Stir ’till fragrant (~ 1 min). Add more oil if needed. Set aside.
- Once the beans are cooked, remove bay leaves. Add in the sauteed mixture and sliced sweet potato and the rest of the ingredients.
- Puree with a hand blender or food processor. Add more water if necessary.
- Bring to a boil then reduce heat and simmer for ~5-10 min.
- Taste and adjust seasoning. More heat? More sweetness?
- The soup may continue to thicken. If you prefer it thinner, add some water/milk. For a creamier texture add coconut milk or half & half or whip cream.
Garnish with diced avocados, green onion or swirls of molasses.
Ladle over rice or enjoy is as a soup.