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SHA Magazine Healthy nutrition
Black Soybean Stew
|
June 18, 2019
Our nutritional expert, Melanie Waxman, has shared this nourishing stew recipe. It is excellent for strengthening the lungs and can help to relieve coughing and asthma! Try it!
[:es]70 minutos[:en]70 mins[:]
[:es]2 – 4 personas[:en]2-4 people[:]
Ingredients
- 1 cup black soybeans soaked overnight
- 1 celery stalk diced
- 1 small burdock diced or 1 sweet potato
- 1/2 cup lotus root diced or parsnip
- 1 carrot diced
- 2 shiitake soaked and diced
- 1 onion diced
- ½ cup seitan diced
- 2 inch piece kombu rinsed
- ½ teaspoon sea salt
- 1-2 tablespoons tamari
- 1-2 tablespoons maple syrup (optional)
- 1 heaping teaspoon fresh grated ginger
- Spring water
- 1 heaping tablespoon kuzu diluted in a little cold water
- 2 tablespoons chopped parsley
Preparation
- Layer the following ingredients in the pressure cooker – kombu, shiitake, celery, onions, carrot, lotus root, burdock, seitan and beans.
- Add enough water to just cover the beans.
- Add the lid and bring to pressure on a medium flame.
- Reduce the flame to low and cook the beans for 50 minutes. Let the pressure down and return to the heat.
- Bring to a simmer, without a lid, on a medium flame.
- Add the salt, tamari and maple syrup. Cook for a few minutes.
- Add the kuzu and ginger, and mix well. Serve garnished with chopped parsley.
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