Rumi's Black Bean and Mango Soup |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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My friend Richard passed this along to me. I haven't tried it yet, but it looks yummy It originally comes from Vegetarian Times. A Brazilian recipe. Steam some Swiss chard while the stew is simmering and serve with warmed flour tortillas. Ingredients:
1 tablespoon vegetable oil |
1 large onion, chopped |
2 medium garlic cloves, minced |
2 medium sweet potatoes, peeled and diced (1 to 1 1/4 lbs.) |
1 large red bell pepper, diced |
14 1/2 ounces can diced tomatoes |
1 small hot green chili pepper (or more) |
2 (16 ounce) cans black beans, drained and rinsed |
1 ripe mango, pitted, peeled and diced |
1/4 cup chopped fresh cilantro |
1/4 teaspoon salt |
Directions:
1. In large pot, heat oil over medium heat. Add onion and cook, stirring often, until softened, about 5 minutes. Stir in garlic and cook, stirring, until onion is golden, about 3 minutes.
2. Stir in sweet potatoes, bell pepper, tomatoes (with liquid), chili and 1 1/2 cups water. Bring to a boil. Reduce heat to low, cover and simmer until potatoes are tender but still firm, 10 to 15 minutes.
3. Stir in beans and simmer gently, uncovered, until heated through, about 5 minutes. Stir in mango and cook until heated through, about 1 minute. Stir in cilantro and salt. Serve hot.
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