Black Bean, Sweet Potato & Ham Soup
- 1 lb dry black beans, soaked overnight.
- 1 large onion, chopped
- 5-6 garlic cloves, minced
- 4 Tablespoons butter
- 1 Tablespoon ground cumin
- 1/2 tsp smoked paprika (Pimenton de la Vera Dulce brand works well)
- Ground pepper to taste.
- 4 cups chicken broth
- 1/2 - 3/4 cup malty amber beer (Belgian style works well)
- 1 15 oz can diced tomatoes with juice
- 1 lb ham, diced
- 1 lb sweet potatoes, peeled and diced
- 3-4 Tablespoons seasoned rice vinegar
- 1) Soak the beans overnight, rinse, drain and set aside
- 2) Melt the butter in a large pot over medium heat.
- 3) Add onions, cumin and pepper; saute until the onions begin to soften (about 5-10 Minutes).
- 4) Add garlic and continue to saute until the garlic becomes fragrant, but do not allow it to burn (2-4 minutes)
- 5) Add tomatoes, chicken broth, beans, beer, 1 TB of the vinegar, and 1/4 of the diced ham to the pot.
- 6) Bring to a boil, lower to a simmer, cover the pot and cook 45 minutes.
- 7) Add the sweet potatoes to the pot along with remaining vinegar. Bring to a boil, lower to simmer, cover and cook for 30 minutes, or until the beans and sweet potatoes are done.
- 8) Use an immersion blender to puree about half of the soup to make it creamy, but still leave whole beans and sweet potatoes.
- 9) Add ham, bring to a boil, then lower to a simmer. Once the ham is heated through, serve.
black beans, onion, garlic, butter, ground cumin, paprika, ground pepper, chicken broth, amber, tomatoes, ham, sweet potatoes, rice vinegar
Taken from www.epicurious.com/recipes/member/views/black-bean-sweet-potato-ham-soup-50113631 (may not work)