We postponed date night until Friday, so my menu will be a bit off this week. But it always is. J
I went ahead and made the black bean soup, since I knew the chard and sweet potatoes would get eaten for lunch if I waited too long. I love the combination of the black beans, chard, and sweet potatoes – something I discovered by accident while combining leftovers – so I continue to plan my menus with this in mind.
These instructions are for a slow cooker, but this could be done on the stove with a dutch oven, as well.
Black Bean Soup with Chard and Sweet Potatoes
1 pound of dried black beans, rinsed and soaked 24 hours
2 quarts chicken bone broth (or enough to come 2 inches above beans)
3 pinches of asafoetida (scroll down through this post to see why)
Salt and pepper to taste
1-2 cups sautéed chard (leftovers – I made extra last night just for this)
1-2 cups roasted sweet potatoes (also leftover from last night)
1. Place beans, broth, and asafoetida in slow cooker, cooking on high for three hours – or low for 7-8 hours – or until tender.
2. When beans are done, add salt and pepper to taste and the leftover chard and sweet potatoes. Don’t worry about preheating the vegetables before adding to the pot – just stir them in and let them sit with the beans for a few minutes (with slow cooker still on) and they will warm up.
We ate the soup with gluten-free banana muffins. The muffins are based on this recipe, since it was the best one I could find using the Bob’s Red Mill GF All-Purpose Baking Mix and not calling for xanthan gum. They were light and banana-y. Much better than I expected, since I’m very new to baking — especially gluten-free baking! I really wanted to make them with coconut flour, but I only had about a teaspoon of coconut oil and no other suitable substitute (we can’t use butter because of dairy allergies). Maybe next week!