Navy Bean Soup with sour cream and dill

this recipe was created by Janette Turner who plans the What's for dinner recipes at the wedge. we sampled this at the wedge coop last week and my kids gobbled it up. serve with bread, salad, chips, or ham sandwiches!

2T butter
1 1/2 cups navy beans, soaked 12-24 hours
6 cups water
1 onion, diced
2 stalks celery, diced
1 1/2 tsp dill , i used a couple fresh Tablespoons
1/4tsp black pepper
1 bay leaf
1-2 tsp salt
1/2 cup sour cream

1. warm butter in a soup pot. add onions and celery
2. add beans and water, bring to a boil. skim off foam.
3. add dill, bay leaf and pepper. cook one hour, stirring
4. add salt and sour cream. stir well and adjust for salt.

Black Bean Sweet Potato Burritos

from the Simply in Season cookbook
Photos came from Blogger Cara Hall and her post: http://www.failedfeminist.com/2009/02/sweet-potato-and-black-bean-burritos.html

Yield is 5-8 Burritos (I think i tripled the recipe to get enough for our supper club.. but I also made fairly large burritos) If you make too much you could just serve it as a side dish or toss it all into a pot of chili.

1 tablespoon vegetable oil
3 cups sweet potatoes, peeled and diced
1/2 onion, chopped
1 can black beans, drained and rinsed
1 teaspoon cumin
3/4 teaspoon cinnamon
1/2 teaspoon salt
8 whole wheat tortillas
1 1/2 cups shredded cheddar cheese
Taco sauce, if you like it




Heat the oil in a skillet over medium heat. Saute the onions for a couple minutes, then add the sweet potatoes. Put a lid on your skillet and let the potatoes cook/steam for at least 10 minutes, stirring occasionally. About halfway through, add a little water to keep the onions from sticking to the bottom.




Once the potatoes are soft, add your black beans and spices and mix well. Spoon this mixture into tortillas, sprinkle on cheese and a bit of taco sauce and roll them up. If you like you can bake them in a 350 degree oven for a few minutes, but I usually skip that step.