It feels like a summer today all of a sudden, which is strange because just a few days ago, this warm, filling stew seemed just right. Well, I think soup is good in any sort of weather even if warmer days have really arrived. I've made variations on the idea of tender, salty beans, coupled with creamy yams, and they've all been pretty good, but this one was good enough to share. What made the difference? I think some green garlic, some super sweet heirloom cherry tomatoes, a dash of maple syrup and some lime juice did the trick. 

Black Bean Yam Stew

{adapted from a few different places}

4 cups cooked black beans (2 cups dried)  
1 large red onion chopped
3 leeks (white and light green part, chopped)
2 heads of green garlic chopped (or 8 cloves garlic)
1 large sweet potato, cubed
4 carrots, chopped
2 Tbsp. ghee or olive oil
1 1/2 Tbsp. ground cumin
2 tsp. ground corriander 
2 tsp. ground cinnamon
3 large tomatoes, diced or 1 small can tomatoes (14.5 oz / 400 gr.) 
juice of 1 lime
1 Tbsp. maple syrup
2 Tbsp. olive oil
sea salt
cilantro 

If using dried or sprouted beans, soak overnight in a bowl of salted water. When ready to use, drain and rinse beans. 

Bring six cups of water to a boil, add beans. Don't add salt at this point, it can cause the beans to break open. I also like to add a small piece of kombu, which tenderizes and add some vital minerals to the mix. Cook together until tender about 45 minutes. Be sure not to throw away the bean cooking liquid, the starches in the water will help to make a thicker soup.

Heat ghee or oil in a large pot over medium heat, then add spices. Stir until fragrant. 

Add chopped onion, leek, and salt. Cook for a few minutes until the vegetables soften. Add garlic, the rest of the chopped vegetables and the tomatoes. 

Using a blender, immersion blender, or food processor, puree 2 cups of the cooked beans (approx. half the total amount) with 4 cups of the reserved cooking liquid. Add to the pot with the remaining whole, cooked beans. 

Simmer on medium-low heat, stirring occasionally, until the vegetables are tender, about 15 minutes. 

Add salt and pepper to taste. Add the juice of 1 lime, olive oil, maple syrup, and cilantro. 

Serve immediately with a drizzle of some nice olive oil, add cilantro and enjoy!