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 flavor combination.
- Yield: 3 to 4 Servings
- 1 to 2 tablespoons extra-virgin olive oil
- 2 to 3 garlic cloves, thinly sliced
- 1 dried red chile, crushed
- 1 teaspoon minced fresh ginger (from a 1-inch piece)
- ½ red onion, diced
- Sea salt
- 1 carrot, diced
- 1 cup diced butternut squash
- Dash mirin
- 1 cup organic corn kernels (fresh or frozen)
- 1 cup cooked black turtle beans
- 3 to 4 cups spring or filtered water
- 2 scallions, thinly sliced on the diagonal, for serving
- Heat the olive oil, garlic, chile, ginger, and onion in a soup pot over medium heat. When the onion begins to sizzle, add a pinch of salt and sauté for 2 minutes.
- Stir in the carrot and squash with a pinch of salt and a generous sprinkle of mirin, and sauté until just shiny with oil. Add the corn and beans and stir gently. Add the water, cover, and bring to a boil. Reduce the heat to low and cook for 30 minutes.
- Season to taste with salt and simmer for minutes more. Serve hot, garnished with fresh scallions.