Sunday, September 25, 2011
Black Bean Soup & Sweet Potato Biscuits
When people ask me what my favorite thing to cook is, I almost always answer with some sort of soup. French onion some days, butternut squash, perhaps a lively and spicy black bean soup, like this one. To me, cooking soup seems like a nearly magical process. Brown a few simple ingredients in the bottom of a large pot, perhaps onions cooked until translucent and lightly sweet, garlic and herbs, add liquid, a few other choice ingreidients, cover the pot and... Magic happens. Water becomes flavorful broth, dense root vegetables become soft and sweet. Herbs and spices mingle on your tongue, and the whole thing can be sopped up with a nice piece of hearty bread.
This time around, unsure what to make, I linked Sophie to my pinterest board for food inspiration. She responded pointing out that many of the recipes included sweet potatoes, and it had her thinking about the African Sweet Potato Stew I often make. Since I have already blogged that recipe, I suggested making a different sort of soup, and pairing it with the Sweet Potato Biscuits I had pinned and had been wanting to try. I suggested black bean soup particularly for a few reasons:
3. The ingredients for black bean soup are cheap- no lies, this is always a good motivator for me
The only note I would make about the above recipe, is if you are short of time, peel and poke some holes in your sweet potato, then microwave it for about 3 minutes before mashing instead of baking it. We also chose to keep our sweet potatos mashed in a chunkier style, I liked the chunks of sweet potato in each bite that this created.