There was an incredible blizzard yesterday. When I woke up this morning, I was greeted with a beautiful white blanket of snow that covered the park across the street from my apartment.
I was supposed to do yoga, but I decided that I needed some “Kitchen Yoga” instead. Oatmeal was for breakfast; and for lunch (and dinner)… Roasted Sweet Potato Soup with Good Mother Stallard Beans.
The beans were a birthday gift from my boyfriend. He ordered me 5 varieties of Heirloom Beans from Rancho Gordo in Napa Valley! You wouldn’t believe how excited and grateful that made me, because along with Sweet Potatoes, Beans are one of my favorite foods. Rancho Gordo Beans are so fresh and fancy, that I know for certain I won’t ever return to Goya bagged beans :) They’re firm, and retain their plump shape even after cooking, and have a buttery texture. Perfect in a Puree!
The cold gives me a yearning for hot soup, and the white of the snow makes me crave bright colors. And, it’s so easy to make. Just remember to soak the beans overnight (if using fresh, but canned will work too). Now, technically you can use any bean for this soup. At first I thought it would be all about the sublime texture of pureed sweet potato soup, then I realized that the fat Stallard Bean makes it really exciting. Soo….basically what I’m saying is…Use A Plump Bean!