Spicy black bean soup with sweet potato puree
SERVES 8–10
2 16-ounce packages dried black beans
14 cups water
1 large yellow onion, finely chopped
6 garlic cloves, finely chopped
1 teaspoon salt
2 cups spicy tomato salsa
Salt to taste
1 large sweet potato, baked
1 teaspoon water or milk
2 tablespoons low-fat sour cream
1 tablespoon mayonnaise
2 teaspoons water
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In a medium pot, add black beans and water. Stir in onion, garlic and salt. Cover and bring to a boil, then lower heat so it is at a medium simmer, stirring occasionally. Keep covered and simmer for 2 hours or until beans are soft. Remove 2 cups of cooked beans and puree in a food processor. Return pureed beans to the pot and stir. Add salsa and stir. Salt to taste.
To make the sweet potato puree, discard skin from baked sweet potato. Place in a small bowl, add water or milk, then mash with a fork.
In a small bowl, make a sour cream sauce by whisking together the sour cream, mayonnaise and water. To serve soup, fill individual bowls and add a dollop of sweet potato puree over soup, then drizzle with sour cream sauce in a zigzag pattern.
HOLLY AND GAVIN WRIGHT, BLUFFTON