Dec 3 2010

Black Bean and Kabocha Squash Stew

Black Bean and Kabocha Squash Stew

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 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)

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

Sea Salt

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


  1. Rinse the beans and rub them with a kitchen towel to dry them out.
  2. Toast them in a dry skillet on low heat for 5-10 minutes.
  3. 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.
  4. While the beans cook, combine the oil, garlic, onion and chili powder in a large skillet over medium heat.
  5. Add a little salt, red pepper flakes and cumin, continue cooking another 2-3 minutes.
  6. Add tomatoes, squash, mirin and 1 cup of water. Bring to a boil, cover and simmer for about 35 minutes.
  7. 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.
  8. Add the beans and celery (I usually skip the celery because I’m not a huge celery lover), and you’re done!