Classic White Beans With Veggies
This dish can be prepared with Cannellini or Lima beans. My favorite way to serve them is over long grain brown rice & quinoa.
1 cup uncooked beans (soak over night)
3″ piece of kombu
1 onion, diced
1/2 green bell pepper, diced
1/2 red bell pepper, diced
6 shiitake mushrooms, sliced with stems removed
2 carrots, sliced
1 cup daikon, diced
1/2 cup parsley, chopped
sea salt, to taste
Italian seasoning, to taste
3 Tbs olive oil
1/4 cup tomato sauce
Drain soaked beans and rinse well.
Place kombu strip in the bottom of a heavy stock pot, cover with beans and water.
Bring to a boil for ten minutes, skimming foam off the top.
Lower flame, cover and simmer for 1 hour.
In large skillet, saute′ onion until lightly browned.
Add remaining vegetables, except for parsley, and cook for ten minutes, adding water if necessary.
Add sea salt and Italian seasoning and cook 3 minutes.
Add vegetables to beans and add tomato sauce and parsley.
Cook 3 minutes.
Serve over your favorite grain.