Creamy White Beans With Thyme And Garlic
Since I'm planning on slow-cooking a pork shoulder on the grill tomorrow, this afternoon I checked out Cookthink to find something to have with... read more
African Bean And Sweet Potato Soup
serves 4
This soup doesn't scream peanut butter, so don't worry. It nudges the broth into a savory, garlicky, peppery brew with a citrusy finish thanks to lime juice and cilantro.Read more about this recipe at Karina's Kitchen.
1 tablespoon olive or peanut oil
1 1/2 teaspoons curry powder
A pinch of cinnamon
1 medium red onion, diced
4 cloves garlic, minced
1 medium sweet potato, peeled and diced
1 large yellow bell pepper, cored, seeded and diced
1 jalapeño, seeded and diced
1 14-ounce can black-eyed peas, rinsed and drained
1 14-ounce can white beans, rinsed and drained
1 14-ounce can black beans, rinsed and drained
1 quart broth (chicken or vegetable)
1/2 cup natural peanut butter melted in a half cup of boiled water or broth
1/4 teaspoon red pepper flakes
2 tablespoons chopped fresh cilantro
1 lime, juiced
1 tablespoon brown sugar
Sea salt and black pepper, to taste
For garnish:
Plain yogurt
Chopped fresh cilantro
prep: 30 minutes
total: 1 hour
small saucepan (for melting peanut butter)
large pot
can opener
colander
1. Heat the olive oil in large soup pot. Add the curry powder and cinnamon, and stir for a minute to infuse the oil with the spices. Add the onion, garlic, sweet potato, yellow pepper and jalapeno. Stir and cook the vegetables for 5-7 minutes, until softened.
2. Add the black eyed peas, white and black beans, broth, melted peanut butter, red pepper flakes and cilantro.
3. Bring the soup to a high simmer, cover, and lower the heat; keep the soup on a steady simmer and cook until the vegetables are tender, about 25-30 minutes.
4. Stir in the lime juice and brown sugar. Season with sea salt and ground pepper, to taste. Serve with a dollop of fresh plain yogurt and a sprinkle of cilantro.
2. Add the black eyed peas, white and black beans, broth, melted peanut butter, red pepper flakes and cilantro.
3. Bring the soup to a high simmer, cover, and lower the heat; keep the soup on a steady simmer and cook until the vegetables are tender, about 25-30 minutes.
4. Stir in the lime juice and brown sugar. Season with sea salt and ground pepper, to taste. Serve with a dollop of fresh plain yogurt and a sprinkle of cilantro.
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