Tuesday, March 8, 2011

Black Bean Soup with Sweet Potatoes


Spent most of Saturday afternoon preparing meals for the week ahead since Q is out of town and I knew I’d be working crazy-long hours and the kids would still be hungry and life would go on so they’d may as well be full so they’re not calling me at the office and asking what’s to eat, mom, and what time will you be home and whose turn is it to clean up the kitchen and by the way, what’s for lunch tomorrow. Since I usually prefer to just decide what to cook sometime in the morning and therefore tend to shop every day or two, I don’t have a lot of make-ahead casserole-type dishes in my roster so I had to give it some thought. I managed to pull together a Spinach Ricotta Lasagna; some Parmesan Chicken with Rice that could also be made into a stirfry with the leftovers; and this Black Bean Sweet Potato Soup.



Since the lunatics will be running the asylum in our absence, I have no guarantees that this will truly be a simple heat-n-eat, or if it'll actually turn into a heat-n-throw-in-the-bin, or, better still, a throw-down-the-sink-so-the-old-bird-won't-find-any-evidence-when-she-gets-home. I guess I'm anticipating their hesitation, based on its muddy colour, but it received some great reviews on the Fine Cooking website so we'll wait and see how things unfold in the next day or two. If they're hungry enough, my guess is that they'll give it a try. Will post their feedback later this week.

But my conscience is clear… there are healthy options in the fridge to ensure their survival and hopefully they don't just turn to a PB&J sandwich or the cookie jar instead.

Black Bean Soup with Sweet Potatoes
adapted from Fine Cooking

Serves 6 to 8

2 tbsp vegetable oil
2 medium yellow onions, chopped
3 medium cloves garlic, coarsely chopped
1-1/2 tsp ground coriander
1 tsp. ground cumin
1/4 tsp aniseed
freshly ground black pepper
2 quarts lower-salt chicken broth or homemade vegetable broth
four 15.5-oz. or two 29-oz. cans black beans, rinsed and drained
2 medium sweet potatoes, peeled and cut into medium dice
kosher salt
1/2 cup plain yogurt
8 paper-thin lime slices



I halved the recipe since only the kiddies would be eating and I figured we wouldn't need/possibly want leftovers! I also skipped the aniseed because I didn't have any.

Heat the oil over medium heat in a large pot. Add the onions and cook, stirring occasionally, until starting to soften and brown slightly, about 8 minutes. Add the garlic, coriander, cumin, aniseed, and 1/4 tsp. pepper and cook, stirring constantly, until fragrant, about 30 seconds. Add the broth, beans, sweet potatoes, and 3/4 tsp. salt and bring to a boil over high heat; skim any foam as necessary. Reduce the heat and simmer, uncovered, stirring occasionally, until the sweet potatoes are tender, about 15 minutes.

Using a slotted spoon, set aside 3 cups of the beans and potatoes. Puree the remaining soup in batches in a blender. Return the solids to the soup and season to taste with salt and pepper.

Serve topped with a dollop of the yogurt and a lime slice. Store leftovers in fridge for up to five days.

Rest of the week

March 6 Parmesan chicken with brown rice and salad

March 7 Breakfast for dinner... eggs with the fixins'





1 comments:

Jen H said...

yeah but your cookie jar is filled with insanely good cookies, so I'd always turn there first regardless of dinner. Can't wait to see if they eat it!

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