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.
Black Bean and Kabocha Squash Stew
- 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)
- 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!