I had a bunch of canned black beans, some leftover coconut milk, a chunk of yucca root I needed to use up, and some wilting parsley. Sounded like soup to me. It turned out really really tasty, and the flavors have a tropical twist. This soup is warm and hearty, perfect for a chilly day. It is quick to make and froze up well. If you want to make it a complete meal, add rice while cooking. Or, leave it out (just as delicious!) and serve with salad, your favorite bread, or spoon over rice later.
Find yucca at Caribbean, Latin, African, or Asian markets, or at nicer grocery stores and co-ops. I've seen it before at Whole Foods. Try it out, you might like it!
COCONUT BLACK BEAN STEW WITH YUCCA ROOT
- 3 15-oz cans cooked black beans, drained and rinsed
- 2 medium onions, diced
- 2 cloves garlic, minced
- 3 carrots, peeled and diced
- 4-6 inch chunk yuca root, peeled and diced
- 1 c light coconut milk
- 1 bay leaf
- 1/2 t cumin powder
- 1/2 t coriander powder
- 1/2 t turmeric powder
- 1/2 c fresh chopped parsley and/or cilantro
- 6-8 c water or stock
- 1 T coconut oil
- optional: 1/2 c long-grain brown rice, rinsed and soaked
- salt and pepper to taste
Add rinsed black beans, coconut milk, fresh parsley, cilantro, and enough water/stock to cover all ingredients. Let simmer 10-15 minutes, or until flavors have mingled and everything is soft. Adjust seasonings, salt, and pepper to taste. Remove bay leaf and serve warm.