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Black Bean and Kabocha Squash Stew

Back in my vegan days, I got this recipe from Alicia Silverstone’s book ‘The Kind Diet’ and it’s become a staple at our house. It’s surprisingly sweet so it’s an easy one for the kids to eat. I still highly recommend buying the book, and checking out more recipes on her website: The Kind Life.

Print Recipe

Black Bean and Kabocha Squash Stew

Course: Main Course

Ingredients

  • 1 cup dried black beans (or plain black beans - either way, please soak them for a few hours)
  • 1 inch piece of konbu seaweed (in Asian section of most markets)
  • 2 tbsp extra virgin olive oil
  • 2-3 cloves garlic (thinly sliced)
  • 1/2 cup onions (chopped)
  • 1 tbsp chili powder
  • sea salt
  • 1 pinch crushed red pepper flakes
  • 1 tsp ground cumin
  • 1 1/2 cups canned diced tomatoes
  • 1/2 kabocha squash (peeled and cut into 1 inch pieces)
  • 1 cup mirin (in Asian section of most markets)
  • 2 tsp white miso
  • 2 stalks celery (diced)

Instructions

  • Rinse the beans and rub them with a kitchen towel to dry them out.
  • Toast them in a dry skillet on low heat for 5-10 minutes.
  • Put beans in a large pot with the kombu and 3 cups of water. Bring to a boil, reduce heat and cover for 90 minutes.
  • * If you don’t have the time to do these first 3 steps, you can just add one or two cans of black beans. I have done this a few times (using 2 cans because I love beans). The recipe turns out just as tasty, but it really is better to cook with dry, organic beans if you have the time.
  • While the beans cook, combine the oil, garlic, onion and chili powder in a large skillet over medium heat.
  • Add a little salt, red pepper flakes and cumin, continue cooking another 2-3 minutes.
  • Add tomatoes, squash, mirin and 1 cup of water. Bring to a boil, cover and simmer for about 35 minutes.
  • Using about a ladle of broth from the stew, in a small bowl combine it with the miso until the miso is dissolved, then add back to the pot.
  • Add the beans and celery (I usually skip the celery because I’m not a huge celery lover), and you’re done!

Categories: All Posts Tags: Alicia Silverstone, black soybean and squash stew, the kind life, Vegan Recipes, vegan stew

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Reader Interactions

Comments

  1. Melanie says

    at

    Looks delicious, but you don’t find you need to soak the black beans overnight first?

    Reply
  2. Rs mama says

    at

    I have the book and LOVE this recipe! What surprised me most is that my 17 month old LOVES it!

    Reply

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