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Sweet and Sour Navy Beans

Prep Time

10 min

Cooking Time

50 min





  • 1 cup navy beans

  • 2-inch piece of kombu

  • spring water

  • 1/4 cup sliced leeks or onions

  • 1/4 cup sliced carrots

  • 1/4 cup sliced parsnips

  • 1/4 cup barley malt (optional)

  • 1 to 1-1/2 tsps miso


  1. Wash and soak the beans 6 to 8 hours.

  2. Put kombu in the bottom of a heavy pot, add beans. Add water to just cover beans, bring to a boil. Reduce heat and cover. Simmer beans, adding water as needed.

  3. Vegetables are added when beans are 75% done.

  4. When beans are soft, add miso on top оf beans. Cook another 5 minutes. If beans are too watery, leave the lid off during final cooking time and let the water evaporate.

  5. Beans can be pressure-cooked for 45 minutes; then add vegetables and cook with miso until soft.

  • Instead, of adding vegetables, you may sweeten the beans with 1-1/4 cup barley malt at the end of cooking.


  • Add 1 Tbsp natural mustard and/or brown rice vinegar when you add the miso and continue cooking for 5 minutes.


Michio and Aveline Kushi

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