Soul Warming Black Bean & Ginger Stew
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I’ve been really feeling the shift in seasons lately. Not so much the actual physical cold or the lack of light, although yes this too has been affecting me as I am originally a girl from South-East Asia! No, what I mean is I’ve been really feeling the shift in season both energetically and emotionally. A real calling to become more still and to slow down.
It’s a natural calling when Winter comes and there are certain foods that will help us connect more to this still quiet place. This Black Bean Stew is one of them.
Every time I teach this stew on my course it has such an impact on the students. There is so much deep energy in it. Almost like when you eat it you can feel yourself going deeper within yourself. You can feel that it is literally medicine….. not just for our body but also for our soul.
I really hope you enjoy it as much as I do.
- 300g Black Beans (Soaked for at least 1hr to 24hrs)
- 1 x 4inch strip of Kombu Seaweed
- 2 Medium/Large Carrots
- 1 Large Leek
- 1 1/2 cups Dried Shitake Mushrooms (Soaked for 1hour with just enough water to cover them)
- 1 White Onion
- 3 Tbls Tamari or Shoyu sauce
- 5-6 inch piece of Root Ginger
- Sesame Oil
- Sea Salt
– Firstly, to cook the Black Beans place them in a pressure cooker with double the amount of water and the Kombu and lock the lid. Bring up to pressure then turn the heat right down to the lowest level and place on a flame spreader if you have one, if not, fine just leave it slow cooking for 55min
– If you don’t have a pressure cooker then place in a pot and bring to boil then turn heat down to lowest and cook for 55min with the lid on
– Wash and cut the Carrots into nice 1cm cubes, roughly cut the Onion
– Slice the Leeks into half moons and separate the whites of the Leeks from the dark green parts
– In a large stew pot, heat up some sesame oil and add White Onion, whites of Leeks and a good pinch of sea salt. Mix well and fry until they become translucent and start to melt
– Add the Carrots and another pinch of sea salt. Mix in well and let it fry on a high heat for another minute. Then turn heat right down to the lowest and put the lid on the pot
– Leave to sweat for a good 5-8min so that the carrots begin to melt and lots of their natural flavours and juices begin to come out
– While the carrots are sweating slice the soaked shitake mushrooms into nice thick slices and keep the soaking water
– Add the mushrooms plus all the soaking water into the pot. Let it all cook on a medium heat for another 2min
– Add the black beans plus about 2 ladles of the black bean juice from their pot
– Let the whole stew simmer on a medium/low heat for 10min
– Start to get the ginger juice – either use a ginger grater and extract all the juice from the root. Or just use a regular grater and grate the ginger then squeeze out as much of the juice as you can
– After the stew is cooked and becoming creamy add the greens of the leeks, ginger juice and the tamari/shoyu. Let it simmer for a further 3-5min
Voila! You’re done! Enjoy with some sesame brown rice balls (soon to be on my site this week) or just some regular wholegrains and colourful vegetables. xxxx