I apologize for the photograph that doesn't do justice to this dish. My husband said he really liked it; wondered whether I had put barbecue sauce in it. Barbecue sauce? Huh? No.
One thing I would have changed in how I prepared this soup yesterday, my first attempt, was to soak the dry beans over night, cook the beans by themselves first, cook the beans longer . . . the beans could have been more tender. I'm getting ahead of myself.
This is the 4th recipe in the Good Housekeeping Vegetarian Meals recipe book.
- 1 pound dry black beans
- olive oil
- 2 medium red onions, chopped
- 3 jalapeno chiles, seeded and minced
- 2 tbsp fresh garlic, peeled and minced
- 1/2 tsp ground allspice
- 4-6 garlic cloves minced, via garlic press
- 1/2 tsp dried thyme
- 7-10 c water
- 2 medium sweet potatoes, peeled and cut into small squares
- 1 tbsp brown sugar
- sea salt
- 3 bunches of green onions, washed and cut finely
- Soak the black beans over night (translation: don't be stupid or last minute like me; I soaked the dry beans for maybe four to five hours) and perhaps even cook them separately first.
- In a pan, throw in a modest amount of olive oil and cook the red onions on lower medium heat until they are transparent. I threw in a few pinches of sea salt.
- In a pot (stock pot?), throw everything else in. Bring to a boil. Allow to simmer for an hour or long enough for the sweet potatoes and black beans to be tender and for the flavors to soak into the potatoes and beans.