|Reprinted from The Blood Type Diet Website (www.dadamo.com)|
|Hearty Black Bean Stew with Winter Vegetables|
Black eyed peas, northerns, reds or other compliant beans could be used. Sweet potatoes or yams can be substituted for Yukon golds where needed.
How to make it:
- 1 c dried black beans, soaked overnight
- 6 c beef, chicken or vegetable stock
- 2 bay leaves
- 1 lg onion
- 2 cloves garlic, peeled and minced
- 1 medium celery root, peeled and chopped into 1 inch cubes
- 2 lg carrots, cut into 1 inch rounds
- 1 lg parsnip, cut into 1 inch rounds
- 2 medium size Yukon Gold potatoes, washed but unpeeled and cut into 1 inch cubes
- 1+1/2 tsp sea salt
- 2 heaping Tbsp fresh cilantro, mince
- Ground black pepper to taste
- Drain beans and discard water.
- In a stockpot on high heat, bring beans and stock to a boil. Skim off any foam that rises and discard.
- Add bay leaves, onion, garlic, celery root, carrots, parsnip, and potatoes. Then let soup return to a boil.
- Cover, reduce heat to low and cook 45 to 50 minutes.
- With strainer or slotted spoon, remove 2 cups of beans and vegetables from the pot and puree in a food processor or blender.
- Pour puree back into soup. Add salt, cilantro and pepper. continue to cook for 20-30 minutes of until beans are soft and creamy.