How To Cook Black Eyed Bean And Sweet Potato Soup

I am going to show you how to cook the black eye beans.

These are the Dry black eye beans and what I am going to do is I am going to soak them in boiling water for about fifteen minutes. Black eye beans cook very quickly, much quicker than say kidney beans or

beans.


I am going to soak them in boiling water and then going to cook them in clean water. They don't take long, about half an hour. That's the result at the end.

They are ready to go now. Just taste them to make sure they are nice and tender, strain them and they are ready to eat.

I am going to use these black eye beans, the cooked ones to make one of my favourite soups.

This is a black eye bean and sweet potato soup, sweet potato soup. Let me just show you the ingredients that I have got. I have chopped the sweet potato, peeled it and chopped it.

I have red chilly which I have chopped, garlic red onion, some homemade stock and some herbs. The herbs I have got, the bay leafs, I have got sage, thyme & rosemary.

So what I have done first is I have fried my onions in olive oil and to that I am going to add my sweet potato.

Before I add my sweet potato, I am going to put the herbs in. So two bay leafs, four sage leafs and nice big tea spoon of fresh thyme & some rosemary. So I am going to stir that and am going to make it really flavour some.

It would take just a couple of minutes.

Ok now I am going to add my sweet potato, that's peeled and chopped & this is one small sweet potato. I am just going to stir that well.

I am also going to add my garlic, this is one clove of garlic chopped and one chilli, one small chilli chopped. If you don't like the things hot leave out the chilli. When you make a soup stir it well and make sure your sweet potato is well covered with oil and it is nice and warm before you add the stock.



For the soup I have made a homemade stock and it is made very simply with onions, parsley celery, carrots boiled up. It makes a nice light coloured vegetable stock. If you don't have your own stock at home use a

So I have added all my stock and that the soup is about six hundred and fifty millilitres of stock.



Now I have to leave it to cook until the sweet potato is cooked. This would take roughly fifteen minutes, probably pop a lid on that because my black eye beans are already cooked and they can go in the last minute. The sweet potatoes are now cooked.

So just need to make sure they are very tender, that's perfect. Before I add the black eyed bean I am going to take out my rosemary and my bay leafs, and my sage leafs because they had been in there for flavour. We don't actually particularly want to munch through them.



Then I am going to add my cooked black eyed beans, stir that in and just warm it through. That will take about five minutes to warm through because your beans are already cooked. This soup now needs to be seasoned.

I have cooked it with the beans with no seasoning. So it is very important when you cook beans, don't pour out the water and always cook it without salt. If you add salt then it slows down the time that it takes to cook and so never add salt when you are cooking beans.

I am going to add a pinch of salt. Now I am going to taste it. Lovely.

Could do it with little bit more salt and just some black pepper.

So I have got a nice white bowl. This bean soup is very nourishing & it is what I call a all Autumn winter soup.

So you need a nice big bowl of it. So there is our soup ready to go and I am going to sprinkle a little bit of parsley on it. .