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Roasted Yams with Black Beans and Chipotle Crema

Roasted Yams and Black Beans
A pet peeve of mine is when food bloggers apologize for not writing. Unless they are paid to write (which I am not), the apologies seem very unnecessary. The only way I've been able to sustain this blog is by NOT apologizing and going weeks at a time on the rice and bean regimen. You may think I'm exaggerating: That's a load of crap. She doesn't REALLY feed her family rice and beans for weeks. Go ahead. Ask them. If I were a You-Tuber, I'd get Wyatt up on here to testify. It's true. And I don't feel one bit bad about it.

I think I might be getting ready for a little variety, but between work, getting sick, and an overall turn-it-up-a-notch in the MK household, I have been so thankful for my pressure cooker and my rice cooker. God bless those appliances. And my family, who never complain when they see the same thing for the fourth night in a row. If there are any moms out there  beating themselves up for not being more creative in the kitchen, I implore you to spend that energy on something else. Your children will be fine. And they might even be learning some important lessons, like, "My Mom has a life, too," or "Our family gets by even when things are pretty boring."

Here's yet another variation on rice on beans. I really love yams, and think they're underused even with more press in the last few years. You, dear readers, keep me going in so many ways. Thank you for letting me be my plain old self.

Roasted Yams with Black Beans and Chipotle Crema
Serves 4. Preheat oven to 425. Wash 4 yams and cut them into 1/2" dice. Toss with kosher salt
and a couple tablespoons of olive oil. Line a baking sheet with parchment paper, and pour the yams onto the sheet. Bake until soft and blackened in places, about 25 minutes. Meanwhile, warm a few cups of black beans up in a saucepan (canned or ones you've cooked) with a bit of salt, fresh garlic, and a splash of water. Mash a bit at the end if you want. In a small bowl, stir 1/2 c. sour cream with a tablespoon or two of canned chipotles in adobo, finely chopped. Serve black beans atop yams with a spoonful of chipotle crema and a squeeze of lime.

Reader Comments (11)

I could eat rice and beans for weeks on end- especially with that crema! yum

March 4, 2011 | Unregistered CommenterSpike


March 4, 2011 | Unregistered Commenterjordan

Wow, this looks so fantastic! I love the combo of beans with yams or butternut squash...add the chipotle in and I'm finished!

I'm completely with you. Every morning for my breakfast/lunch, five days a week, I haul off to work with the same covered pyrex dish--beans or split peas cooked with brown rice in stock or bought broth, with greens sauteed in caramelized onions, and maybe a 1/4 pound of corned beef, with dried sage or whatever fresh herb is available. . . and vary that only with steel-cut oats with almonds and milk. Let's hear it for being stuck with one great dish.

March 4, 2011 | Unregistered Commentercate

I'm with you about not apologizing. Life is full and the feeling of obligation to write a post shouldn't be something worth doing (in my opinion). I was just talking with a friend (fellow mom) who is burnt out and one thing she said, "I don't like cooking, well it's the planning it all." I reassured her that I too get burnt out (she didn't believe me at first), too. Yams/sweet potatoes are a staple in our house as we've stopped eating white potatoes. Yesterday was sweet potato french fries (baked). Thanks for demystifying the notion of foodies/cooks always provide themselves/family with grandiose food. You're a gem!

March 4, 2011 | Unregistered Commenterkamille

Oh, Sarah, do you really pressure cook your beans? I've heard such high praise, I even went and bought one - and its been collecting dust in my cupboard, out of pure stark fear (had one explode on me in high school). We eat legions of beans, but I often fall back on canned, because my stovetop methods are not reliable.

I'm so with you on yams. And I think your gritty realism ;) is what makes this space so fine.

March 4, 2011 | Unregistered Commentermolly

The picture, alone, makes me drool. This is my favorite kind of food, simple, hearty, interesting flavors and pretty to look at. The first 50 years of my life, I was sure that I hated sweet potatoes, then I had them roasted with nothing more than salt. Why, oh why, does anyone ever put all that sweet crap on them for Thanksgiving?
I love your approach to food and the pictures are inspiring. Thanks!

March 5, 2011 | Unregistered CommenterMolly

Your post reminds me that Lent is coming up and last year your blog inspired me to only do rice and beans for Lent. I found it to be the most refreshing thing I've done in a long time. It showed me how much time and general pressure I put on myself for planning and preparing meals. Hooray for another variation on R/B, and hooray that Lent is coming because I am READY for the refocusing- in the kitchen and all around.

March 5, 2011 | Unregistered CommenterKristin

Love your dish, and I agree that apologizing for having a life that doesn't include a computer is silly.

March 6, 2011 | Unregistered CommenterMichelle

I love how you open this post! Agreed! I haven't been blogging much lately, and the whole "Sorry I haven't been around..." opening implies that people actually notice when I'm not blogging - which is an overly self-centered assumption in my humble opinion. Anyway, love the simple recipes, I have yet to find canned chipotles in adobo in my town, but when I do, I'll be stocking up!

March 6, 2011 | Unregistered CommenterRhubarb and Venison

I love your blog...the simple recipes and decadent ones. And your real life perspective! I am trying to have the courage to use my pressure cooker that I bought at a second hand store recently. Can you give us some tips on cooking beans in the pressure cooker?

March 7, 2011 | Unregistered CommenterJulie Hunt

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