Roasted Root Vegetable Ital Stew
- 1 cup dried kidney beans
- 5 2-inch slices of ginger
- 1 3-inch piece kombu
- Coarse sea salt
- 2 cups peeled and diced winter squash (such as kabocha, acorn, or butternut)
- 1 ⁄2 cup peeled and diced parsnips
- 1 cup peeled and diced sweet potato
- 1 cup peeled and diced Yukon Gold potatoes
- 5 tablespoons extra-virgin olive oil
- 1 large onion, diced
- 1 teaspoon dried thyme
- 1 teaspoon ground allspice
- 1 ⁄8 teaspoon cayenne
- 1 habanero chile, seeded and minced
- 10 cloves roasted garlic
- 2 cups Simple Stock
- 1 cup long beans, sliced into 2-inch diagonals
- 2 cups quartered Brussels sprouts
- 1 14-ounce can coconut milk
- 1 teaspoon agave nectar
- 1 tablespoon freshly squeezed lime juice
- 1 ⁄2 cup minced cilantro
- Freshly ground white pepper
Instructions:
This stew is perfect on cool fall and winter evenings.
- Preheat the oven to 450°F.
- Combine the kidney beans, ginger, and kombu with enough water to cover them by two inches in a medium-size saucepan over medium heat and bring to a boil. Skim off any foam, reduce the heat to medium-low, and simmer, partially covered, until the beans are starting to turn tender, about 40 minutes, adding more water as needed to keep the beans covered. Add 1 teaspoon salt and cook for an additional 10 minutes. Drain the beans, reserving their cooking liquid.
- Meanwhile, in a large bowl, toss the squash, parsnips, sweet potatoes, and potatoes with 3 tablespoons of olive oil and 1⁄2 teaspoon salt.
- Spread the vegetables on a parchment-lined baking sheet and roast for about 50 minutes, stirring every 15 minutes for even browning, until the vegetables are tender and caramelized.
- While the beans are cooking and the vegetables are roasting, combine 2 tablespoons of olive oil with the onions, thyme, allspice, cayenne, and 1⁄2 teaspoon salt in a large saucepan and cook for 10 minutes, stirring often, until vegetables are soft. Add the chile and garlic and cook for an additional 2 minutes.
- Add the reserved beans, 2 cups of the reserved bean liquid, the roasted vegetables, and the Simple Stock to the saucepan and bring to a simmer over medium-low heat. Simmer, partially covered, for 35 minutes, stirring occasionally. Add the long beans and Brussels sprouts and simmer for an additional 10 minutes, until soft. Stir in the coconut milk, agave nectar, lime juice, and cilantro and simmer until heated through, about 3 more minutes.
- Season with salt and pepper to taste. Serve with Brown Coconut Rice.