Last week Angie made the following recipe from The Chopra Center Cookbook we received recently....very good
Cuban Black Bean and Sweet Potato Soup
1 cup black beans, sorted, rinsed, and soaked overnight in water
2 bay leaves
1 Tbsp. olive oil
1 cup leeks or onions, diced
1 cup celery, diced
2 Tbsp. soy sauce
1 tsp. black pepper
1 cup carrots, diced
1 large sweet potato, peeled, cut into ˝-inch cubes
2 tsp. cumin
1 tsp. cinnamon
1 tsp. oregano
1 pinch red pepper flakes
1 cup diced tomatoes (from a can is fine)
4 cups chicken or vegetable stock
2 cups torn kale
˝ cup cilantro, chopped
Salt and pepper to taste
Drain and rinse the soaked beans and place in a large pot. Cover with water by several inches, add the bay leaves, and bring to a boil. Reduce heat and simmer until soft (about 1 hour for my beans). Reserve 1 cup of bean stock, then drain off the rest and set beans aside, discarding bay leaves.
In the same pot, heat the oil. Add the leeks, celery, soy sauce, and pepper, and simmer for about 3 minutes. Add the carrots, sweet potato, cumin, cinnamon, oregano, and red pepper flakes. Sauté for 5 minutes, letting mixture brown slightly. Add the beans and the tomatoes. Simmer a few more minutes, and then add the stock and reserved bean cooking liquid. Add water if the liquid doesn’t cover the contents of the pot. Simmer the soup until the sweet potatoes are soft. Add the greens and stir to wilt in the hot soup. Season with salt and pepper. Garnish with cilantro just before serving.
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