Ingredients:
• 2 medium sweet potatoes, peeled and chopped
• 1 cup of rinsed black beans
• 1 cup onion, finely chopped
• 1 tsp chopped garlic
• 6 cups of vegetable broth
• 1-2 bay leaves
• 1 inch cinnamon stick
• 1 cup onion, finely chopped
• 1 tsp chopped garlic
• 6 cups of vegetable broth
• 1-2 bay leaves
• 1 inch cinnamon stick
• 2 tsp ground coriander
• 2 tsp ground cumin
• sour cream (optional)
• lime wedge (optional)
• 1 jalapeno (optional)
• lime wedge (optional)
• 1 jalapeno (optional)
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 pepper
• 1/2 pepper
Method:
1. Heat oil in sauce pan and sweat the onion and garlic over low heat.
2.Add chopped sweet potatoes and beans and cook briefly.
3. Add vegetable broth, cinnamon and bay leaf. Turn up heat slightly and cook, covered, for 15 minutes or until sweet potatoes soften.
4. Remove bay leaf and cinnamon stick . Blend just a bit with hand blender--be sure to leave some nice big chunks of sweet potato for contrast. Pop it back over the heat for a minute. Add salt and pepper then serve with an optional sprinkling dollop of light sour cream, lime wedge and jalapeno on top.
2.Add chopped sweet potatoes and beans and cook briefly.
3. Add vegetable broth, cinnamon and bay leaf. Turn up heat slightly and cook, covered, for 15 minutes or until sweet potatoes soften.
4. Remove bay leaf and cinnamon stick . Blend just a bit with hand blender--be sure to leave some nice big chunks of sweet potato for contrast. Pop it back over the heat for a minute. Add salt and pepper then serve with an optional sprinkling dollop of light sour cream, lime wedge and jalapeno on top.
