Bean and Bison Stew
Prep time
Total time
Author: Magdalena Wszelaki
Serves: 6
- ½ cup dry white beans
- ½ cup black beans
- ½ cup adzuki beans
- 2lb chicken stock, preferably home-made
- 1 lb ground bison, turkey or beef
- 2 celery sticks, chopped
- 3 large carrots, chopped
- 2 bay leaves
- 1 inch fresh ginger root, grated
- 3 sprigs rosemary
- 1 onion (large)
- ½ head of garlic bulb, crushed cloves
- ½ can (or 2 tbsps) chipotle + tomato paste
- 1 strip of kombu (optional – kombu is a seaweed that speeds up cooking of beans and makes them easier to digest)
- ½ lemon
- olive oil
- 2 tsps sea salt
- Soak beans overnight; this is key to making them easily digestible
- Drain the water they were soaked in, replace with 3 cups of fresh filtered water and set aside
- Heat up the olive oil and fry the onion until well browned
- Add ground bison (turkey or beef) to the onions and sautee till meat turns brown
- Pour in chicken stock and add beans, carrots, celery sticks, grated ginger root, rosemary, garlic, bay leaves, chipotle and kombu, if you are using it
- Do not salt at this point as it will slow down the cooking time
- Cook on slow fire about 40 min to 1 hour or until the beans are tender
- Add salt towards the end of cooking
- Squeeze in lemon juice and stir it into the stew
- Remove the sheets of kombu if it has not disintegrated yet.
- Can be served as a hearty soup or over healthy grains like quinoa or buckwheat.
Recipe by HormonesBalance.com at https://hormonesbalance.com/recipes/bean-and-bison-stew/
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