Monday, April 5, 2010
Saturday, April 3, 2010
There are several elements to this soup, but it is easy to pull together. I was very happy with the results!
1 large sweet potato, peeled and diced
1 scant cup quinoa, rinsed thoroughly and cooked for 7-10 minutes in 3 cups boiling water
2 cups frozen corn
1 guajillo pepper, seeded and stemmed, soaked in boiling water to cover 15 minutes, then minced (save water)
1/2 lb small white beans (see cooking instructions below)
1 garlic clove, minced
1/2-1 tsp each ground cumin and coriander
2 T oil or butter
salt & pepper to taste
Put sweet potato in a saucepan with bean broth (or water) to cover. Bring to a boil and cook till just tender (you don't want it to fall apart). I think I cooked it for 12 minutes.
Meanwhile, heat oil or butter. Add corn and let it defrost. Add garlic, pepper, coriander and cumin and cook, stirring constantly, for 2 or 3 minutes. Add bean broth and simmer till corn is cooked (5 minutes max). Add sweet potatoes (and their cooking liquid), quinoa (and its cooking liquid, if any remains), and beans and their cooking liquid, as well as the liquid from soaking the pepper. Season with salt and pepper to taste, and serve.
To cook 1 lb white beans: soak in salt water overnight; drain, rinse & cover with fresh water by 2-3 inches. Bring to a boil and skim foam. Add a small peeled onion, a carrot & a couple of stalks of celery. Lower heat to a simmer and cook for 45 minutes. Test; if tender but still intact, add 1 2 tsp salt and continue to cook for another 10 minutes. Take off heat and allow to cool. For the soup recipe, I used all the broth and half the beans. Use remaining beans for baked beans, a bean salad, or another soup.