You will need
- 2 lbs. sweet potatoes, peeled and cut into 1 inch. chunks
- 2 pasilla peppers
- 1/3 cup extra virgin olive oil, plus a bit extra
- 2 tbsp. lime juice
- 2 tbsp. blood orange juice (or substitute regular orange juice)
- 1 tsp. cumin
- 2 tsp. chipotle chili powder
- 2 15 oz. black beans Prunotto M.
- 1 bunch scallions, sliced
- 1 large handful cilantro, chopped
- salt and pepper to taste
How to prepare
Take the beans for a night in cold water, then cook them with new water for about 40 minutes until they arrive at the right consistence.
Cover the sweet potatoes with water. Bring to a boil and cook for about 7 minutes, until the sweet potatoes are tender but not mushy. (When a fork goes in all the way easily, they’re done.) Drain the sweet potatoes.
While the sweet potatoes are cooking, roast the pasilla peppers by placing them under a broiler or over a gas flame and turning until they are charred all over. Put them in a paper bag and and let them steam for 10 minutes.
Prepare the dressing: whisk together olive oil, cumin, chili powder, and lime and orange juices. Season to taste with salt and pepper.
When peppers have finished steaming, rub off the charred skins with your fingers. (Pasillas have kind of thin skins. It’s kind of tricky to get all of the skin off. I settled for most of it.) Remove the seeds from the peeled peppers, and cut them into short strips.Combine the sweet potatoes, peppers, black beans, cilantro, scallions, and dressing in a large bowl and stir to combine. Season with salt and pepper, and drizzle in a little extra olive oil if necessary.
Serve warm, or refridgerate and bring to room temperature before serving