There’s something about beans that just screams for spicy taste. Perhaps it’s the intuitive knowledge that adding a bit of spice makes the protein easier to digest and less heavy in our tummies. Or maybe it’s just that it’s a fabulous combination. Truth? Doesn’t matter; it’s delicious.
Makes 4-5 servings
extra virgin olive oil
2-3 cloves fresh garlic, thinly sliced
1 dried red chili, crushed
1 teaspoon minced fresh ginger
1 red onion, diced
1 carrot, diced
1 cup butternut squash, diced
1 cup fresh/frozen organic corn kernels
2 cups cooked black turtle beans
5 cups spring or filtered water
2 green onions, thinly sliced on the diagonal, for garnish
Place oil, garlic, chili, ginger and onion in a soup pot and turn the heat to medium. When the onions begin to sizzle, add a pinch of salt and sauté for 2 minutes. Stir in carrot and squash, a pinch of salt and a generous sprinkle of mirin. Sauté until just shiny with oil. Add corn and beans and stir gently. Add water, cover and bring to a boil. Reduce heat to low and cook for 30 minutes. Season to taste with salt and simmer for 5 minutes more. Serve garnished with fresh green onions.