Sweet and Sour Navy Beans
1 cup navy beans
2-inch piece of kombu
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
Wash and soak the beans 6 to 8 hours.
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.
Vegetables are added when beans are 75% done.
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.
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