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).
1 cup dried black beans (or plain black beans – either way please soak them for a few hours))
1” piece of konbu seaweed (in Asian section of most markets)
2 Tbs. extra virgin olive oil
2-3 garlic cloves, thinly sliced
1/2 cup chopped onions
1 tsp. chili powder
Pinch of Crushed Red pepper flakes
1 teaspoon ground cumin
2 ½ cups canned diced tomatoes
½ kabocha squash, peeled and cut into 1” pieces
1 cup mirin (in Asian section of most markets)
2 teaspoons white miso
2 celery stalks 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!