December 23rd, 2011 | Posted By: Magdalena Wszelaki | Posted in Adrenals, Anti-Candida, Entrees, Estrogen Dominance, Menopause, PCOS, Recipes, Soups & Stews, Thyroid

Bean and Bison Stew

Bean and Bison Stew


Beans are a poor man’s meat. And so it happens that poor men tend to be healthier than rich men.

I like beans for their amount of protein and fiber – which is a unique combination. Meat gives us the protein but not the fiber needed to carry things out of our gut. If you do not like to eat beans just because they make you gassy, give them another chance by doing this: soak them overnight or even 24 hours and add kombu, a dry seaweed, when you cook the beans. Kombu can be easily bought in many health food stores and it is amazingly rich in nutrients.


Bean and Bison Stew
Prep time
Cook time
Total time
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
How To Make
  1. Soak beans overnight; this is key to making them easily digestible
  2. Drain the water they were soaked in, replace with 3 cups of fresh filtered water and set aside
  3. Heat up the olive oil and fry the onion until well browned
  4. Add ground bison (turkey or beef) to the onions and sautee till meat turns brown
  5. 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
  6. Do not salt at this point as it will slow down the cooking time
  7. Cook on slow fire about 40 min to 1 hour or until the beans are tender
  8. Add salt towards the end of cooking
  9. Squeeze in lemon juice and stir it into the stew
  10. Remove the sheets of kombu if it has not disintegrated yet.
  11. Can be served as a hearty soup or over healthy grains like quinoa or buckwheat.

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