 | 10 ounces Sweet potato
| 1 teaspoon Olive oil
| 1 dash Sesame oil
| 1 medium Red onion quartered and sliced
| 2 cloves Garlic, peeled, bashed and chopped
| 3 tablespoons Tomato juice
| 3 cups Tomato juice
| 1 1/2 cups Red kidney beans
| 1 cup Corn kernels, frozen
| 1/4 teaspoon Salt
| 1 1/2 teaspoons Bali Ethmix™ see recipe
| 12 leaves Fresh cilantro chopped
| |
1)Cook the sweet potatoes until soft, 10 minutes or more on high.
2) Preheat a large saucepan with oil and add onions and garlic. Cook for
1 minute.
3) Pull the onions and garlic to one side and add 3 tablespoons of tomato
juice, one at a time, to the other side of the pan, reducing each to a dark
paste before adding the next.
4) Stir into the onions and garlic, add the remaining tomato juice, kidney
beans, corn, and the salt. Cook over low heat for 5 minutes. Add
seasoning mix.
5) Slice the sweet potatoes crosswise into 3/4-inch rounds, then cut into
6 spears. Drop into soup. Add cilantro.
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Revised: 28 Nov 99