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Exotic Black Bean Stew

It all started with the ancient Romans, who believed that eating beans on the first day of the year would bring good luck.

The tradition continues. The French and Italians still enjoy lentils in some form or another on New Years' Day. In the American South, black-eyed peas are the legume of choice.

One might wonder if the ancients possessed an intuitive knowledge about beans. Those who eat beans have the good fortune of consuming an exceptionally nutrient-dense food.

Beans provide substantial protein and are high in dietary fiber. They are also an excellent source of soluble fiber, which helps reduce cholesterol and slows sugar absorption. Black beans offer 12 grams of fiber per cup of cooked beans; 5 of those grams are soluble fiber.

This recipe for black bean stew has an exotic Eastern flavor that comes from Chinese five spice powder, ginger and cumin. Five spice powder is available in the spice section of most supermarkets.

Enjoy this dish in good health. Happy New Year!

Exotic Black Bean Stew

8 servings

• 2 1/2 cups dried black beans
• 1 large yellow or white onion, coarsely chopped
• 8 cloves garlic, finely minced
• 10 cups water
• 1 tablespoon fresh ginger, finely minced
• 1/2 pound mushrooms, coarsely chopped
• 1 cup dry sherry
• 3 tablespoons low-sodium soy sauce
• 1/4 cup seeded and finely minced fresh Serrano chiles
• 1 tablespoon ground coriander seed
• 2 teaspoons Chinese five spice powder, or more
• 2 teaspoons ground cumin
• 2 cups diced cooked turkey or chicken breast, optional
• 2 green onions, finely diced (including green tops)
• 1/2 cup diced red or yellow bell pepper
• 1/2 cup coarsely chopped fresh cilantro or parsley

Rinse the beans in cold water and check for any small pebbles or debris. In a soup pot, combine the beans, yellow onion, garlic, ginger and water, and cook at a low temperature, covered, for 11/2 hours, or until the beans are tender.

Transfer 1 cup of the beans to a blender and puree until smooth. Set aside. Add the mushrooms, sherry, soy sauce, Serrano chiles, coriander, five spice powder and cumin to the pot of cooked beans. Continue cooking at low temperature for 40 minutes. If necessary, add more water to the pot.

Add the cooked turkey to the pot. Mix in the pureed beans and cook for 5 minutes, or until heated through. Serve hot garnished with green onion, bell pepper and cilantro.

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