1 tbsp Seka Hills Extra Virgin Olive Oil
1 wild onion or leek, finely chopped
1-2 fresh chili peppers, seeds removed and chopped
2 cups peeled and diced yucca root
1 cup soaked hominy
6 -8 cups 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
1In 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
1-2 fresh chili peppers, seeds removed and chopped
2 cups peeled and diced yucca root
1 cup soaked hominy
6 -8 cups 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
1In 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
