Black Bean Stew with Sweet Potato and Ginger
Reprinted with permission from Learn to Cook 25 Southern Classics 3 Ways: Traditional, Contemporary, International (The University of North Carolina Press, 2016).
Yield: 8 to 12 servings
1 pound dried black beans
2 tablespoons toasted sesame oil
1 2-inch piece fresh ginger root, peeled and chopped (about 2 heaping tablespoons)
3 fat cloves garlic, minced or pressed
1 large sweet potato, peeled and shredded (about 4 cups)
1 navel orange, stem end trimmed off, the rest cut into quarters
1/2 cup tomato purée or crushed tomatoes
8 cups chicken or vegetable broth
2 teaspoons kosher or sea salt
1 tablespoon Sriracha
5 fat (or 7 skinny) green onions, thinly sliced
1/2 cup chopped fresh cilantro
Pick through dried beans and remove any broken beans or small pebbles (beans are mechanically harvested and sometimes carry along debris). Place beans in an 8-quart (or very large) pot and cover with water by 3 inches. Cover pot and bring liquid to a boil over medium-high heat. Uncover pot, stir, and continue to boil for 2 minutes. Cover pot and turn off heat. Allow beans to sit in hot liquid undisturbed for 1 hour.
Drain beans in a colander, then rinse and drain them again. Rinse out cooking pot. Pour beans back into pot and fill with enough water to cover beans by 2 inches. Cover, bring to a simmer, then uncover and simmer for 1 hour. Drain and rinse beans and set aside. Rinse cooking pot.
Pour sesame oil into pot and set over medium-high heat. When oil starts dimpling and is fragrant, add ginger and garlic, stir well, and cook for 1 minute. Add beans, sweet potato, orange, tomato purée, and broth. Cover, bring to a strong simmer; uncover, lower heat to medium-low or low, and simmer gently for 45 minutes. To keep the temperature constant, you can replace lid and crack it as needed—you just want to make sure there is a constant, gentle bubble.
Remove orange pieces and discard, and add salt and Sriracha. Stir in green onions and cilantro and serve.
Flavors pairing suggestion: Dr. Heidemanns Graacher Kabinett, 2013
1 pound dried black beans
2 tablespoons toasted sesame oil
1 2-inch piece fresh ginger root, peeled and chopped (about 2 heaping tablespoons)
3 fat cloves garlic, minced or pressed
1 large sweet potato, peeled and shredded (about 4 cups)
1 navel orange, stem end trimmed off, the rest cut into quarters
1/2 cup tomato purée or crushed tomatoes
8 cups chicken or vegetable broth
2 teaspoons kosher or sea salt
1 tablespoon Sriracha
5 fat (or 7 skinny) green onions, thinly sliced
1/2 cup chopped fresh cilantro
Pick through dried beans and remove any broken beans or small pebbles (beans are mechanically harvested and sometimes carry along debris). Place beans in an 8-quart (or very large) pot and cover with water by 3 inches. Cover pot and bring liquid to a boil over medium-high heat. Uncover pot, stir, and continue to boil for 2 minutes. Cover pot and turn off heat. Allow beans to sit in hot liquid undisturbed for 1 hour.
Drain beans in a colander, then rinse and drain them again. Rinse out cooking pot. Pour beans back into pot and fill with enough water to cover beans by 2 inches. Cover, bring to a simmer, then uncover and simmer for 1 hour. Drain and rinse beans and set aside. Rinse cooking pot.
Pour sesame oil into pot and set over medium-high heat. When oil starts dimpling and is fragrant, add ginger and garlic, stir well, and cook for 1 minute. Add beans, sweet potato, orange, tomato purée, and broth. Cover, bring to a strong simmer; uncover, lower heat to medium-low or low, and simmer gently for 45 minutes. To keep the temperature constant, you can replace lid and crack it as needed—you just want to make sure there is a constant, gentle bubble.
Remove orange pieces and discard, and add salt and Sriracha. Stir in green onions and cilantro and serve.
Flavors pairing suggestion: Dr. Heidemanns Graacher Kabinett, 2013