BLACK BEAN, SWEET POTATO & HAM SOUP
Submitted by intrepid_epicure updated: December 24, 2016
4/4 fork user rating
100% make it again
This is a great recipe to use up left over ham. It has lots of depth and flavor. The cumin mellows into the stew and the paprika adds just the right amount of smokiness without overpowering the dish. I prefer to make my beans from scratch, but canned beans could be used (shorten the cooking time accordingly). I also like to add most of the ham at the end so it doesn't lose its flavor and texture. Garnish with a dollop of sour cream or Greek yogurt. Serve with corn bread, or over rice with a good amber beer.
YIELD 6 people
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
Soak the beans overnight, rinse, drain and set aside
Melt the butter in a large pot over medium heat.
Add onions, cumin and pepper; saute until the onions begin to soften (about 5-10 Minutes).
Add garlic and continue to saute until the garlic becomes fragrant, but do not allow it to burn (2-4 minutes)
Add tomatoes, chicken broth, beans, beer, 1 TB of the vinegar, and 1/4 of the diced ham to the pot.
Bring to a boil, lower to a simmer, cover the pot and cook 45 minutes.
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.
Use an immersion blender to puree about half of the soup to make it creamy, but still leave whole beans and sweet potatoes.
Add ham, bring to a boil, then lower to a simmer. Once the ham is heated through, serve.
Posted by: pgeistfeld@yahoo.com
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