Black Bean, Butternut Squash & Corn Stew

Cook Time 2 hrs
Total Time 3 hrs
Course Main Course
Servings 6 servings

Ingredients
  

  • 1 cup black beans Vata + Pitta - - Kapha -
  • 5-7 cm Kombu seaweed soaked in water for 10 mins. Vata - Pitta 0 Kapha +
  • 3 Tbs. sunflower oil Vata 0 Pitta - Kapha 0
  • 1 medium onion sliced (Vata - - Pitta + Kapha -)
  • 1/2 tsp. fennel seeds Vata - - Pitta - Kapha -
  • 1 tsp. cumin seeds Vata - Pitta + Kapha -
  • 1 tsp. coriander seeds Vata + Pitta - - Kapha -
  • 3 corncobs steamed until ready (Vata + Pitta - - Kapha -)
  • 1 medium sweet potato cubed (Vata - - Pitta - Kapha +)
  • 1/2 butternut squash cubed (Vata - Pitta - Kapha 0)
  • 1/4 cup dill chopped (Vata - Pitta 0 Kapha -)
  • 1/4 cup coriander chopped (Vata + Pitta - - Kapha -)
  • 1/4 cup parsley chopped (Vata 0 Pitta 0 Kapha - -)
  • 1 tsp. rock salt Vata - Pitta - Kapha 0

Instructions
 

  • Soak the beans overnight.
  • Strain and wash.
  • Chop the Kombu seaweed.
  • Put the beans in a cooking pot, cover with water, add the seaweed and bring to boil.
  • Clean the foam, lower the flame to minimum and cook partially covered until soft for 1.5 hours.
  • Add more water to cover the beans, if needed.
  • If using a pressure cooker, cook for 45 minutes.
  • Remove the kernels off the corncobs.
  • In a skillet, fry in oil the whole spices, for 2 minutes, until browned.
  • Add the onion and fry until browned for about 7 minutes.
  • Add the corn, sweet potato and butternut squash and mix.
  • Add the cooked beans with the remaining cooking fluids and cook for another 25 minutes. Towards the end of cooking, add the salt.
  • Close the flame and add the chopped greens.

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