Mikodissimin-Opinabo is a soul-warming dish that celebrates the humble beauty of legumes and root vegetables. This robust soup combines the earthy depth of dried soup beans and black beans with the creamy texture of simmered potatoes. The result is a thick, satisfying stew that feels like a hug in a bowl. Perfect for chilly evenings or meal-prepping lunches, it relies on simple, pantry-staple ingredients to create a complex, savory flavor profile. The addition of aromatic shallots and a gentle simmer allows the natural sweetness of the vegetables to shine through, creating a dish that is both nutritious and deeply comforting.
Mikodissimin-Opinabo (Pea, Bean & Potato Soup
Description
Mikodissimin-Opinabo is a soul-warming dish that celebrates the humble beauty of legumes and root vegetables. This robust soup combines the earthy depth of dried soup beans and black beans with the creamy texture of simmered potatoes. The result is a thick, satisfying stew that feels like a hug in a bowl. Perfect for chilly evenings or meal-prepping lunches, it relies on simple, pantry-staple ingredients to create a complex, savory flavor profile. The addition of aromatic shallots and a gentle simmer allows the natural sweetness of the vegetables to shine through, creating a dish that is both nutritious and deeply comforting.Ingredients
Directions
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Rinse the dried soup beans and black beans thoroughly, then soak them in plenty of cold water for at least 8 hours or overnight.
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Drain the soaked beans and place them in a large pot; cover with fresh water and bring to a boil, then reduce heat and simmer until tender, about 1 to 1.5 hours.
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While the beans cook, peel and chop the potatoes into large chunks.
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In a separate pot, boil the potato chunks until they are tender enough to be easily mashed but still hold their shape.
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Reserve the starchy cooking water from both the beans and the potatoes, discarding any excess if necessary to measure out exactly 8 cups of liquid.
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In a large soup pot or Dutch oven, heat the oil over medium heat and saut&# 195;© the chopped shallots until soft and translucent, about 3 minutes.
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Add the cooked beans, cooked potatoes, reserved 8 cups of cooking liquid, salt, and black pepper to the pot with the shallots.
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Using a potato masher or the back of a large spoon, gently crush some of the beans and potatoes directly in the pot to thicken the soup.
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Bring the mixture to a gentle simmer and cook uncovered for 1 hour, stirring occasionally, allowing the flavors to meld and the texture to become creamy.
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Taste and adjust seasoning with additional salt or pepper if needed before serving hot.
Nutrition Facts
Servings 10
- Amount Per Serving
- Calories 303.7kcal
- % Daily Value *
- Total Fat 15.5g24%
- Saturated Fat 2.3g12%
- Cholesterol 0.0mg0%
- Sodium 58510.7mg2438%
- Total Carbohydrate 35.0g12%
- Dietary Fiber 8.8g36%
- Sugars 2.9g
- Protein 8.2g17%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
