The Daily Spud

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Tag: black beans

Spud Sunday: Promoting The Spud

Sure it never rains but it pours. And while that old adage could be applied, literally, to the winter we’ve just had, over the past week, it has also been true of life in the spud lane.

It includes the clip above, for a program which will see me passing across the nation’s TV screens on Mon. Feb 24th (and more of that anon), but it started last Tuesday, with the I.F.A.’s National Potato Conference, and continued with a flurry of media reportage over the following days. Though, sadly, I could not attend the conference myself – there was the small matter of the day job, which keeps me in the spuds to which I have become accustomed – I think that the essence of what was said at the conference echoed the same event two years ago: we need to tackle falling levels of spud consumption and do what we can to promote the potato (because, y’know, it’s a damn fine thing to eat, as things to eat go).

The latest development in this respect is a commitment made by various interested parties – the Irish Potato Federation, the Irish Farmer’s Association and Bord Bia – to prepare an application for EU co-funding to support a €1M potato promotion campaign over the next three years, which will reflect the potato’s versatility and health benefits and, if all goes according to plan, stimulate long term consumer demand for spuds.***

*** A note to any spud officials reading: am available for potato promotion and generally bigging up the spud, and for a lot less than €1M too.

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All Souped Up

black bean soup

This soup is full o' beans

The time of year it is and the way I’m feeling says soup. Plain and simple. It’s cold without and cold within (cold and muzzy within my head, that is). My first thought was carrot and ginger soup (which is a favourite) but then I drifted towards something more substantial, and that lead me to think of this black bean recipe, which I adore. It’s one of those recipes that doesn’t have a long or complicated list of ingredients, but those that are featured just seem to combine to great effect. In its original format, the recipe is for a thick stew but, with a little more liquid added, it makes for a really hearty, chunky soup with a nice chili kick. The black beans used are those that are popular in Latin American dishes (sometimes called black turtle beans), as opposed to the (typically fermented) black soy beans found in Asian dishes, which are a different beast entirely. In any case, the soup version of this dish is exactly what I felt like today. That and a couple of hot whiskeys. Good for what ails ya.

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