When you spend all day spreading manure over your fields a hot shower, a glass of wine, and a bowl of spicy soup is only necessary.
What if I told you that despite the smell and the blood blister forming on my thumb this was the best day I have had in ages. I know I’m dramatic and all and I sometimes say “the best” way too often, but it’s the truth! I love spending time in the dirt with my family.
Broken backs, blood blisters, and too much country music. I wouldn’t change it for the world.
Whatever your plans are for the weekend they should included this lovely soup. Slow down, pour yourself some wine, and savor every bite. Happy Friday everyone!
Spicy Black Bean and Sweet Potato Stew (serves 4-6)
As always adjust seasonings to taste.
2 TBS olive oil
1 medium-sized yellow onion, diced
1 jalapeño pepper, seeded and diced
1 green bell pepper, seeded and finely chopped
2 cloves of garlic, minced
1 medium-sized sweet potato, cut into 1/2 inch cubes
1 TBS ground cumin
1 TBS chili powder
2 tsp dried oregano
2 (15 oz) cans of black beans, drained and rinsed
1 (28 oz) can of crushed tomatoes with their juices
3 cups of veggie stock
salt and pepper to taste
In a large soup pan heat the oil. Add the onion and saute’ for about 5 minutes. Add the peppers, garlic, and sweet potato. Cook for about 3 more minutes. Add the spices. Increase the heat to medium-high and add the beans, tomatoes, and veggie stock. Bring to a boil. Reduce heat to a simmer and simmer for about 30-40 minutes. Season to taste with salt and pepper. Enjoy!