Yam, Pork, and White Bean Soup

5
Your rating: None Average: 5 (2 votes)
A snapshot of my new site, Rooted

This may be the last posting and/or newsletter from Culinary Competitor. I've mentioned a few times now that I'm working on a new site/concept, and it is almost finished being completed. Instead of publishing a picture of my recipe this week, the photo is a little taste (no comment) of my new concept, called "Rooted." More details will be forthcoming, but it is about getting back to the essence of living a healthy lifestyle by eating well and staying active. Stay tuned.

This week's recipe, Yam, Pork and White Bean Soup, it is a dish I'll make somewhat regularly. Pork and beans go together like...pork and beans. No surprises there. Pureed yams are the base of the soup, and compliment the flavor well. I season it with a savory-sweet blend of cinnamon and cumin, and top it with fresh cilantro for some brightness. If you prefer a spicy version (which I do), toss in a habanero pepper while cooking the onions and garlic. WORD TO THE WISE...when cooking with hot peppers, do not touch anything before washing your hands. This includes your face, others, small children or hovering pets. And try to keep the cooking flame over a medium to low heat, otherwise you run the risk of home-kitchen-pepper spraying yourself and anyone in the general locale.

All around, this is a well-balance, flavorful, and hearty soup.

Ingredients: 

2 large yams, cut into 1-2 inch cubes
2 15 oz cans cannellini beans (or other white bean), drained
1 pork loin (about 1.25 lbs), fat trimmed, cut into 1 inch cubes
5 cups chicken stock
1 medium yellow onion, diced
4 cloves garlic, minced
Fresh cilantro
1 t cinnamon
½ t cumin
½ t paprika
Habanero pepper (optional)
salt and pepper
2 T olive oil

Instructions: 

Prep time: About 25 minutes
Cook time: 20 minutes (or longer)

Place the cut yams in a large pot of water and bring to a boil. Cook for about 15 minutes, until yams are soft. Once cooked, remove from heat.

While yams are cooking, heat about 2 tablespoons of olive oil in heavy pot over medium-high heat. Add the cubed pork, season with salt and pepper, and allow to brown on one site for about 4 minutes. Stir, then cook an additional 2-3 minutes. Remove cooked pork and transfer to a plate, reserving the juices. Add the onions, garlic, and habanero (if desired), season with salt and pepper, and cook about 5-7 minutes, until soft.

Transfer the cooked yams (skin on) and cooked onion-garlic mix to a blender. Add about 2 cups of stock and blend until very smooth. Return the blended mix to your pot. Add the cinnamon, cumin, and paprika, as well as cooked pork, beans, and remaining cups of stock. Bring to a low simmer and let cook at least 20 minutes.

Top each serving with fresh chopped cilantro.

Enjoy.