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Spicy Kidney Bean and Sweet Potato Soup
Jamaican red peas soup was the inspiration for this recipe. Many traditional recipes call for cooking dumplings in the broth as well as meat. We opted for canned beans and skipped the meat, though you can stir in some cooked chicken or serve the soup with rice for a more substantial meal. If using a habanero or Scotch bonnet chili, remove seeds from the chili halves to tone down the soup’s spiciness.
4
Servings
30 minutes
Ingredients
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2
tablespoons grapeseed or other neutral oil
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1
bunch scallions, thinly sliced, white and green parts reserved separately OR ½ medium yellow onion, finely chopped
Directions
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01In a large saucepan over medium, heat the oil until shimmering. Add the scallion whites and garlic, then cook, stirring often, until golden brown, 2 to 4 minutes. Add the chilies, allspice and thyme; cook, stirring, until fragrant, about 30 seconds. Add the beans, sweet potato, broth, 2 cups water, 1 teaspoon salt and ¼ teaspoon pepper. Bring to a simmer over medium-high, then reduce to medium and simmer, uncovered and stirring occasionally, until the sweet potato is tender, 15 to 20 minutes.
