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Black Soybean Succotash

I know; I know. Succotash is made from lima beans. But in this vegan, protein-rich main course, i swapped them out for black soybeans to get some added nutrients in this yummy dish. Flavorful and unique, this could create a new tradition for you. 


1 cup black soybeans -- rinsed well
1 piece kombu
3 cups water
2 tablespoons extra virgin olive oil
1 yellow onion -- diced
1 tablespoon soy sauce
1 teaspoon mirin
2 cups corn kernels
1 cup soy or almond milk
4 tablespoons fresh chives -- minced
3 each cherry tomatoes -- thinly sliced 

Heat dry skillet over medium heat and pan toast the black soybeans. At first, they will wrinkle and then they will split open, revealing a white line through the beans. After about 80% of the beans are split and they are quite fragrant, transfer them to a pressure cooker. Work the kombu to the bottom of the pot, under the beans. Add the water and bring to boil, covered, over medium heat. Allow a boil uncovered for five minutes. Seal the pressure cooker and bring to full pressure. Reduce the heat to low and cook beans for 45 minutes. Remove from the heat and allow pressure to reduce naturally.

Add the oil and onions to a deep skillet and place over medium heat. When the onion begins to sizzle, saute with a dash of soy sauce until limp, about two minutes. Stir in the mirin, corn, and soymilk, season lightly with soy sauce, reduce heat to low, and cook until slightly thickened, 5-7 minutes. Stir in cooked black soybeans and simmer one to two minutes, just to build the flavor. Remove from the heat and stir in the chives. 

Serve garnished with a cherry tomato slices. 


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