I have seen a bunch of different recipes for this soup on the internet, and each one had things that I liked, and some things about it that I didn’t like. So I took the things that I liked from each one and cobbled together this recipe. I also wanted to try to cook black beans without soaking, and this seemed like a good time to try it. Some of the recipes called for putting the cooked soup in the blender, but I like my soup chunky, and blending hot soup and cleaning up the blender afterwards is just too much work for me.
Both Al and I think that this soup turned out Great! The flavors are fantastic, I have never eaten anything that tasted like this before. And it tastes even better the next day. The flavor from the fennel is more pronounced and it gives this soup a delicious but unusual flavor.
1 lb dry black beans
1 49 1/2 oz can chicken broth
1 t garlic salt
1 large onion, diced
3 – 4 cloves garlic, crushed
1 t ground coriander
1 t ground cumin
1/2 t fennel
1/2 t black pepper
5 small to medium sweet potatoes, diced
salt to taste
2 T lime juice
Sort and rinse beans, put in large pot with chicken broth, garlic salt, and 2 C water. Bring to a boil, stir, and reduce heat to simmer. Cook about 1 hour or until beans are soft.
Saute diced onion and garlic in a large frying pan coated with non-stick cooking spray until onions are soft and are starting to brown. Add coriander, cumin, fennel and black pepper and saute 1-2 minutes more, until spices become fragrant.
When the beans are cooked, add the onion/spice mixture along with the diced sweet potatoes, salt to taste, and 2 C water. Bring back to a boil, turn down the heat, and simmer for another hour until the sweet potatoes are tender. Turn off heat and add lime juice.