Pinto Beans & Carrots*
2015-10-01 20:31:10
Ingredients
- 2 cups pinto beans, washed & soaked overnight
- 1 piece kombu (1-2"), soaked & sliced
- 1/2 cup celery, diced
- 1 cup onion, diced
- 1/2 cup carrot, diced
- 2 tsp barley miso, pureed in 1/4 cup water
Instructions
- Discard soaking water from beans and rinse beans.
- Place kombu on bottom of heavy pot & add soaked pinto beans on top of kombu.
- Add enough water to just cover beans. Bring them to a boil and skim off any foam that rises. Reduce flame and simmer about 20 min.
- Cover pot with heavy lid and reduce flame to medium-low & simmer until 70-80% done (about 1 1/2-2 hrs), adding water occasionally as needed while the beans are cooking. This is the "shocking method" of cooking beans.
- When beans are 70-80% done, add celery, onion, carrot. Cover and continue to cook for another 30 min. or until tender.
- Add dissolved miso into the beans. Continue to cook another 10 min.
- Remove and place in serving bowl.
Notes
- *Recipe from Kushi Institute Macrobiotic Leadership Program - Level 1
Kushi Institute http://www.kushiinstitute.org/
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