Ingredients

  • 1 pound dry organic black turtle beans
  • 2 tablespoons organic coconut oil (or olive oil)
  • 1 organic onion, chopped (I used sweet yellow)
  • 4 jalapenos, seeded and chopped
  • 2 tsp ground ginger
  • 1/2 tsp ground allspice
  • 1/2 tsp thyme
  • 2 tsp course sea salt
  • 8 cups of vegetable broth or water
  • 4 cups local or organic sweet potatoes peeled and chopped into 1/2 inch cubes
  • 1 tbsp brown sugar
  • 1 bunch organic green onions, thinly cut
  • 1/2 cup fresh cilantro, chopped

Ready In 45 Minutes

Servings: 6

Cooking Instructions

Step 1

  • Rinse beans and place in a large bowl. Cover beans with 4 inches of water and soak overnight (or 8 hours). Strain and rinse black beans.
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  • EQUIPMENT:
  • Length: 480 minutes

Step 2

  • In a large soup pot, heat the oil over medium heat.
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Step 3

  • Add onion and jalapeno and saut for 10 minutes, until soft.
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  • Length: 10 minutes

Step 4

  • Add beans and vegetable broth or water. Stir in ginger, allspice, thyme and salt. Bring to a boil, then reduce heat and simmer for 1 hour 30 minutes.
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  • Length: 90 minutes

Step 5

  • Add sweet potatoes and brown sugar and simmer for an additional 30 minutes, until beans and sweet potatoes are soft.
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  • Length: 30 minutes

Step 6

  • Puree 1 cup of the soup in a blender and then add it back into the soup pot. Stir in cilantro and green onion. Salt and pepper to taste.
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