Brazilian Black Bean and Sweet Potato Chili
South American cuisines are as diverse as the peoples who originally settled there, from the ancient
native cultures, to the Spanish, Chinese and others. Exciting combinations of fruits and spices with
savory dishes are part of the richness. Use these ingredients as a guideline as you experiment with
your intuitive taste!
For approximately 6 servings
2 c. dried black beans (or used canned)
8 c. water
2 tsp. baking soda
1 medium red onion, small dice
1 large sweet potato, small dice
4 to 5 cloves fresh garlic, minced
1 to 1 ½ c. orange juice
splash red wine vinegar
½ tsp. cinnamon
½ tsp. cumin
2 tbsp. fresh chopped cilantro or to taste
fresh minced hot chilies to taste
sour cream, or soft tofu whipped w/ lemon or lime juice and a dash of salt
diced fresh mango
Rinse beans, soak overnight in water. Pour off soaking water, then rinse again and place in soup pot
with 8 c. fresh water. Bring to boil, skim off foam. Add baking soda and boil until nearly soft. Add
potatoes. Saute onion, garlic and fresh chilies if using. Deglaze saute pan with vinegar and orange
juice. Add to soup along with cumin and dash cinnamon to taste. Just before serving stir in fresh herbs.
Top with sour cream and chopped mango.
South American cuisines are as diverse as the peoples who originally settled there, from the ancient
native cultures, to the Spanish, Chinese and others. Exciting combinations of fruits and spices with
savory dishes are part of the richness. Use these ingredients as a guideline as you experiment with
your intuitive taste!
For approximately 6 servings
2 c. dried black beans (or used canned)
8 c. water
2 tsp. baking soda
1 medium red onion, small dice
1 large sweet potato, small dice
4 to 5 cloves fresh garlic, minced
1 to 1 ½ c. orange juice
splash red wine vinegar
½ tsp. cinnamon
½ tsp. cumin
2 tbsp. fresh chopped cilantro or to taste
fresh minced hot chilies to taste
sour cream, or soft tofu whipped w/ lemon or lime juice and a dash of salt
diced fresh mango
Rinse beans, soak overnight in water. Pour off soaking water, then rinse again and place in soup pot
with 8 c. fresh water. Bring to boil, skim off foam. Add baking soda and boil until nearly soft. Add
potatoes. Saute onion, garlic and fresh chilies if using. Deglaze saute pan with vinegar and orange
juice. Add to soup along with cumin and dash cinnamon to taste. Just before serving stir in fresh herbs.
Top with sour cream and chopped mango.
