Black Bean and Yucca Soup

This recipe is inspired by the book “The Sioux Chef’s Indigenous Kitchen” by Sean Sherman. We have made adjustments using our favorite SweetGrass Trading Co. products.

Although yucca is commonly associated with Mexico, several varieties can be found as far north as Canada. Here we simmer chunks of starchy yucca and earthy black beans spiced with hot chili for a hearty, comforting soup. Serves 4 to 5.

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 1 tbsp Seka Hills Extra Virgin Olive Oil
 1 wild onion or leek, finely chopped
 12 fresh chili peppers, seeds removed and chopped
 2 cups peeled and diced yucca root
 1 cup soaked hominy
 68 corn stock or vegetable stock
 1 tbsp chopped fresh oregano or 1 teaspoon dried
 1 cup cooked black beans or canned beans, rinsed
 2 tbsp agave nectar to taste
 1 pinch Sakari Botanicals salt of your choosing, to taste
1

In a deep, heavy stockpot, 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 heat to medium low and simmer for 10-15 minutes until the yucca and hominy are tender. Stir in the black beans and season with agave nectar and smoked salt.

Ingredients

 1 tbsp Seka Hills Extra Virgin Olive Oil
 1 wild onion or leek, finely chopped
 12 fresh chili peppers, seeds removed and chopped
 2 cups peeled and diced yucca root
 1 cup soaked hominy
 68 corn stock or vegetable stock
 1 tbsp chopped fresh oregano or 1 teaspoon dried
 1 cup cooked black beans or canned beans, rinsed
 2 tbsp agave nectar to taste
 1 pinch Sakari Botanicals salt of your choosing, to taste

Directions

1

In a deep, heavy stockpot, 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 heat to medium low and simmer for 10-15 minutes until the yucca and hominy are tender. Stir in the black beans and season with agave nectar and smoked salt.

Black Bean and Yucca Soup
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