Black Soybean and Kabocha Squash Stew

Categories: Spleen Qi Vacuity, Wind Invasion (External)

Black Soybean and Kabocha Squash Stew

(Serves 4)

Ingredients:
1 cup dried black soybeans
1 inch piece kombu seaweed
2 tablespoons olive oil
2-3 garlic cloves, thinly sliced
1 red onion, diced
1 teaspoon chili powder
Fine Sea Salt
Pinch of crushed red pepper flakes
1 teaspoon ground cumin
2 1/2 cups canned diced tomatoes
1/2 kabocha squash, halved, seeded, and cut into 1 inch pieces
1 cup mirin
2 teaspoons white miso
2 celery stalks, diced
3-4 fresh cilantro sprigs, chopped

Preparation:
Rinse the soybeans, then turn them out onto a kitchen towel and rub to remove as much moisture as possible. Place the beans in a dry, medium skillet, and pan-toast them over medium-low heat for 5-10 minutes, until they puff up a little and their skins begin to split.
Transfer the beans to a large pot, and add the kombu and 3 cups of water. Bring to a boil, then cover, reduce the heat to low, and cook for 90 minutes or until the bean are tender.
While the beans cook, combine the oil, garlic, onion, and chili powder in a large skillet over medium heat. When you hear the onion start to sizzle, add a pinch of salt, red-pepper flakes, and cumin to cook, stirring frequently, for 2-3 minutes. Add the tomatoes, squash, mirin, and 1 cup of water. Bring to a boil, cover, and reduce the heat to low. Cook until the squash is tender, about 35 minutes. Remove a small amount of the broth from the skillet and use this to dissolve the miso. Once dissolved, stir the miso into the vegetables.
Once the beans are fully cooked, drain them of any leftover liquid. Add the bean to the vegetables, and simmer over low heat until all remaining liquid has been absorbed. Turn off he heat, stiff in the celery and cilantro, and server hot.

Analysis:

kabocha squash: nourishes middle jiao, harmonizes ST
dried black soybeans- Bland and neutral, releases exterior, settles restlessness, goes to LU
kombu seaweed- Cold and salty, softens hardness, clear heat, detoxifies, benefits the thyroid glad, protects from radioactivity, benefits the lymphatic system, promotes diuresis, and provides many minerals
tomatoes- Sl. cool, sweet and sour, promotes body fluids, quenches thirst, strengthens ST, aids digestion, cools blood, clears heat, detoxifies, calms the LV, removes stagnant food
celery- cool, sweet, and sl. bitter, tonifies KD, stops bleeding, strengthens SP and ST, clears heat, lowers blood pressure, promotes diuresis, benefits blood.

 

Overall this recipe promotes body fluids by nourishing middle jiao and the soybeans go to the LU to help release the exterior.