Tuesday, October 13, 2009

Creamy Sweet Potato Black Bean Soup

Here is a recipe I created last night for dinner. It is simple, nutritious, inexpensive and deellliiissshhhuuusss! So dellliissshhhuuussss that Robin and I both ate 3 bowls each. tonight we'll finish it off with a pan of cornbread. It should serve 8.
We got the corn meal from Mills Farm in Athens, Ga when we were at Field of Greens - Organic Farm Aid a couple of Sundays ago.
This recipe will fit the bill for Tami Hardeman's Eat on $30 challenge this week. Check her out.

INGREDIENTS
1 med. onion- diced
1 med. green pepper- diced
1 large sweet potato - diced
1 lb dry black beans
2 cups chicken stock
2 cups whole milk
6 slices bacon
2 tsp.salt
1 tsp. pepper

combine black beans and chicken stock in a pot, soak for 1 hour them bring to a boil, reduce heat and simmer until soft. A couple of hours.
fry bacon, remove from pan. Pour off most of the fat and save for later. Chop up bacon and put into bean pot.
Saute´ onion, green pepper, and sweet potato until onion is soft. about 10 minutes.
Add to bean pot. Add salt and pepper to bean pot.
Pour in milk and simmer for 30-45 minutes.
Serve with hot corn bread.

1 comment:

Spinachtiger said...

Glad you liked the cranberry bean soup. I have been thinking of making a black bean, sweet potato dish and this really got my attention. I am not a green pepper fan, but in a soup like this, I can see it might be the secret ingredient.