Red Bean, Shiitake Mushroom, and Ginger
2 cups dried red beans 6 cups water for cooking 1 cup water for soaking 1/2 ounce dried shiitake mushrooms 3 tablespoons vegetable or sesame oil 1 medium onion, diced 2 large carrots, peeled and diced 1 stalk celery, diced 1 large leek, diced 1 sweet red bell pepper, diced 6 to 7 cloves garlic, crushed 1/4 cup peeled and finely chopped ginger root 7 cups Vegetable Stock 4 tablespoons tamari or soy sauce salt to taste 1/4 teaspoon cayenne pepper
Instructions:
This takes a turn from the traditional bean soup. The woodsy wild mushroom and ginger flavors are perfect complements to the red bean. In cool weather, this makes a good first course for the Brown Rice, Almond, and Vegetable Croquettes with Roasted Onion-Miso Sauce.
- Wash red beans and cover them with 6 cups of water. Bring to a boil, and then reduce the heat and simmer, covered, until beans are tender, approximately 1 1/2 hours. (Soaking beans ahead of time reduces the cooking time.)
- Soak mushrooms in 1 cup water until completely softened, about 30 minutes, and save soaking water. Remove and discard stems, and slice caps thinly.
- Saute onion in vegetable or sesame oil. When onion is soft, add carrots and celery and saute for 3 more minutes. Add leek, pepper, garlic, and ginger, and saute another 3 to 5 minutes.
- Combine stock, mushroom water, mushrooms, beans, and sauteed vegetables in a large soup pot. Bring soup to a simmer, uncovered, and cook until soup is heated and flavors combine, approximately 15-20 minutes. Add tamari, salt, and cayenne just before serving.