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In a medium bowl, cover the beans with 2 inches of
cool water and soak at room temperature for at
least 8 and up to 16 hours; drain.
Roast the poblanos over a gas stove burner (or
under the broiler), turning often, until blackened
on all sides. Transfer to a medium bowl, cover
tightly with plastic wrap, and let steam for 20
minutes. Peel, stem, seed, and chop the chiles.
Heat the oil in a 5-quart heavy-duty pot over
medium heat until shimmering hot. Add the onion
and cook, stirring often, until softened, about 4
minutes. Add the garlic and cumin seeds and cook,
stirring, for 1 minute. Add the broth and 4 cups
of water, turn the heat up to high, and scrape up
any browned bits from the bottom of the pan. Add
the beans, chopped poblanos, ham bone, and oregano
and bring to a boil. Cover, turn the heat down to
low, and simmer slowly until the beans are tender,
about 1 hour.
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Add the sweet potato, cover, and continue
simmering until the potato is tender, about 30
minutes. Remove the ham bone; pull the meat off
the bone and shred it. Discard the bone and stir
the meat back into the soup along with the
cilantro and lime juice. Cover and let sit off the
heat for 5 minutes to blend the flavors. Season to
taste with salt and pepper, and serve.
nutrition information (per serving)-
Calories (kcal)- 350; Fat (g)- fat g 8; Fat
Calories (kcal)- 70; Saturated Fat (g)- sat fat g
1.5; Protein (g)- protein g 28; Monounsaturated
Fat (g)- 4; Carbohydrates (g)- carbs g 44;
Polyunsaturated Fat (g)- 1.5; Sodium (mg)- sodium
mg 220; Cholesterol (mg)- cholesterol mg 40; Fiber
(g)- fiber g 14;
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