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
ancho chili powder
1 hot pepper
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:

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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