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Soup - Spicy Black Bean Warm and spicy black beans and sweet potatoes in the goodness of chicken bone broth. Serve over rice or quinoa.
With fresh lemon, cilantro or parsley. ~As I have been doing lately, I made this big soup in the later evening and let it hold in the oven at 170* all night to eat after church at lunchtime. I put the sweet potatoes in and in the morning they were perfectly soft, very flavorful, and not a bit prone to fall apart. Then I put the frozen peppers (from my freezer) in the morning as it held for a few more hours. What a blessing to have a masterpiece at lunchtime and not miss a second of church! Quantity for 12 quarts - one hotel pan OR 15 qt brazier pan (hotel pan is 14 qts but 12 qts usable) (nearly 50 8 oz servings)
Brine 3 lb black beans in salt water overnight. 1/4 c salt into 6 qt water. In brazier pan saute: several onions in olive oil and a bit of salt Saute in: spoonsful of cumin cinnamon ancho chili powder paprika 1 hot pepper garlic Saute spices to heighten their flavor but don't cook too long to tire them out. Saute in: 1/2 c white flour adding more olive oil if needed. Saute until golden and cooked. Stir in: 3 qts chicken broth stir until smooth and creamy Taste and add salt Stir in: 2 qts frozen raw tomatoes the brined beans rinsed clean Simmer just until beans begin to soften then add: diced sweet potatoes (not peeled) diced eggplant also, if you have it. Stir in: peppers Simmer until beans are tender and sweet potatoes are soft and flavorful, keeping the peppers brightly colored. Taste and add any final salt.
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