Black Bean and Yucca Soup with Warming Spices

Name: Black Bean and Yucca Soup with Warming Spices (Omníča Sápa na Hupĥéstola Hutkĥáņ Waháņpi)
Cuisine: Canadian
Ingredients: 1 to 2 fresh chili peppers, seeds removed and chopped; 1 wild onion or leek, finely chopped; 1 cup soaked hominy; 2 cups peeled and diced yucca root; 1 wild onion or leek, finely chopped; 1 tablespoon sunflower oil; 1 cup cooked black beans or canned beans, drained; 1 cup cooked black beans or canned beans, drained; Smoked salt to taste; 2 tablespoons agave nectar to taste; 6 to 8 cups Corn Stock, or vegetable stock; 6 to 8 cups Corn Stock, or vegetable stock; 1 tablespoon chopped fresh oregano, or 1 teaspoon dried; 1 tablespoon chopped fresh oregano, or 1 teaspoon dried

Omníča Sápa na Hupĥéstola Hutkĥáņ Waháņpi

Preparation info

Serves
4 to 5

Difficulty
Easy

Appears in

The Sioux Chef’s Indigenous Kitchen

By Sean Sherman

Published 2017

About

Although yucca is associated with Mexico, several varieties can be found as far north as Canada, one of which produces agave nectar. Here we simmer chunks of starchy yucca and earthy black beans, spiced with a little hot chili, for a hearty, warming stew.

Ingredients

1 tablespoon sunflower oil
1 wild onion or leek, finely chopped
1 to 2

Americas
United States
Canada
Mexico
Stew
Central America
Soup
Gluten-free
Vegan

Method

In a deep, heavy stock pot, heat the oil over medium and add the onion, peppers, and yucca. Cook, stirring constantly for about 5 to 8 minutes. Add the hominy, stock, and oregano. Increase the heat and bring to a boil; then reduce the heat to medium low and simmer for 10 to 15 minutes, until the yucca and hominy are tender. Stir in the black beans and season to taste with the agave nectar and s