2011, Recipe 107-109: Vegan Black & White Bean Soup, Black Salt Asparagus, Chipotle-Smashed Sweet Potatoes

Since I'm quite behind, I'll do a bunch of sides in one post. You could use these for a weeknight meal or holiday meals. I think you'll like them!

Vegan Black and White Bean Soup
Recipe courtesy of Allrecipes.com
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 1 celery rib, chopped
  • 1 tablespoon crushed garlic
  • 1 teaspoon thyme
  • 1 (14.5 ounce) can black beans, drained
  • 8 cups vegetable broth, divided
  • 1 teaspoon ground cumin
  • 1 (14.5 ounce) can white beans, drained
  • 1/2 teaspoon dried sage
Heat the oil in a large stock pot over medium heat. Cook the onion, celery, garlic, and thyme together in the hot oil until the celery is soft, 7 to 10 minutes. Add the black beans, 4 cups vegetable broth, and the cumin to the pot; mix to combine. Stir the white beans, the remaining vegetable broth, and the sage into the mixture; bring to a gentle boil and simmer 30 minutes. 

Results: Very yummy! I would suggest adding a teaspoon of celery salt. Here's a secret... my version wasn't vegan... ore even vegetarian. I don't like vegetable broth (barely glorified water) so I used chicken broth.
 Black Salt Asparagus
Recipe courtesy of Allrecipes.com
  • 1 bunch fresh asparagus, rinsed and trimmed
  • 3 tablespoons olive oil
  • 1 tablespoon black sea salt, or to taste
Preheat the oven broiler. Set the oven rack about 6 inches from the broiler.
Place the asparagus spears on a baking sheet, and drizzle with olive oil. Sprinkle with black sea salt.
Broil the asparagus until tender and starting to brown, 6 to 10 minutes. 
Results: I got some black lava salt for our wedding. Loooooooved this recipe! So yummy! Rashan said the black salt tastes exactly like regular salt. I think it's saltier so there!

Chipotle-Smashed Sweet Potatoes
Recipe courtesy of Alton Brown
  • 2 large sweet potatoes, peeled and cubed
  • 2 tablespoons unsalted butter
  • 1 whole canned chipotle pepper in adobo sauce, chopped
  • 1 teaspoon adobo sauce from can of peppers
  • 1/2 teaspoon salt
Put cubed potatoes into steamer basket and place steamer into a large pot of simmering water that is no closer than 2 inches from the bottom of basket. Allow to steam for 20 minutes or until the potatoes are fork tender. Add butter to potatoes and mash with potato masher. Add peppers, sauce, and salt and continue mashing to combine. Serve immediately. 

Results: I now know if I didn't like this recipe, there's no hope for me and sweet potatoes as a side dish. Rashan loved it. I did not. Blech. But that's no fault of the recipe.


K. Rock said...

I dont like vegetable broth either. I also am not the biggest fan of brothy soups (although I do make some exceptions).

Asparagus is all of that to me. I roast mine in a similar way but with (Rashan approved) regular salt.

I LOVE sweet potatoes. But I dont do mashed sweet potatoes as a side. But just some plain ole roasted potaotes? Yes please.

Jameil said...

I'm starting to love all kinds of soups. I prefer non-cream-thickened, though for health. Corn/masa & potato are my favorite thickeners right now. I LOVE ASPARAGUS!!! I don't buy it often b/c I think it's overpriced but I LOVE IT! I don't begrudge people their sweet potatoes. I just can't do it.