Black bean sweet potato chili
This is hands down our favorite chili recipe, and it’s become tastier now that we can grow almost all of the ingredients. This makes a big pot of soup, so freeze some if you can’t finish it up in a day or two.
1 ½ – 2 cups dry black beans
1 sweet potato, baked or microwaved until just soft. Don’t let it get too mushy, if you can help it.
2 t oil
3 cups diced onions
4 cloves garlic, minced or pressed
1 T minced jalapeño chile
4 t ground cumin
4 t ground coriander
2 T fresh lemon juice
1 t salt
optional minced cilantro, and or grated cheese, and or sour cream for garnish and flavoring.
Soak the bean in an excess of water for 8-12 hours, until they are plump. Drain the water, and cover the beans with an inch or two of fresh water and bring to a boil, then lower the beans to a simmer and cook for 20-30 minutes. Then sauté the onion, garlic and chile along with the spices in the oil and add to the beans. Peel the sweet potato and cut it into chunks and add to the soup. Let all this simmer until the beans are just tender (about an hour or so), adding enough water to keep it soupy. Then add the lemon juice and salt (and adjust by taste). Cook a few more minutes, then serve with cilantro, grated cheese and/or sour cream.
Turkish carrots with lentils and herbs
We always enjoy being served our own vegetables by friends. We get to enjoy a new preparation with good company, the taste of our own veggies, and then we get a recipe to share with all of you. This one is from my Mom.
1-2 T oilive oil
1 onion, chopped
4 garlic cloves, minced
1 ½ t coriander. Use powdered or crush whole seeds in a mortar
¼ to ½ t red pepper flakes
½ cup French green lentils (brown lentils work too, but the taste is, of coarse, different.
5 large carrots, sliced into matchsticks, or chopped
2 T tomato paste
2 t sugar (optional)
1 ¼ cups stock or water
black pepper to taste
2 T chopped fresh mint, parsley or dill
lemon juice to taste
Extra virgin olive oil added when serving (optional)
Saute the onion for 8-10 minutes, then add the garlic and cook for a minute or two longer. Next add the water and all the rest of the ingredients (except for the lemon juice and fresh herbs) and bring to a boil then simmer for 30-40 minutes or so, or until the lentils are tender. Add the lemon juice and herbs according to taste, then add a few slugs of olive oil and stir in (optional) to richen up the soup. Enjoy!
From “The Splendid Table radio show”.
Ukrainian Beet and bean stew
1 t vegetable oil
2 cups slice onions
½ cup chopped celery
3 cups water
3 cups sliced cabbage
1 cup sliced carrots
3 cups chopped potatoes
4 cups cubed raw beets (peel them first)
3 cups undrained whole tomatoes chopped (28 oz can)
2 t caraway seeds
2 T white wine or cider vinegar
½ t salt
2 cups cooked kidney beans
1 T dried dill
pepper and salt to taste
chopped scallions and yogurt or sour cream for topping (optional)
Heat the oil in a soup pan, then sauté the onions and celery until browned. Then add one cup of water, bring to a boil, and simmer everything for 5 minutes. Then add the cabbage and carrots and cook for 5 more minutes. Finally, add the remaining two cups of water along with the potatoes, the beets, the tomatoes, caraway seeds and vinegar and salt. Bring to a boil then simmer for half an hour or so until the beets and potatoes are soft. Then add the canned beans and dill and season with the black pepper. Top with the scallions and yogurt and serve!
From “Moosewood Restaurant Low-fat Favorites” by the Moosewood