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.
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
Directions
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.