Black Soybean Stew
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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.
