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PINTO BEANS AND VEGETABLES
Pinto beans are one of the easiest beans
to cook, as the do not take forever to become soft and edible.
1 cup pinto beans, rinsed
spring water
postage stamp sized piece of kombu sea vegetable
1/4 cup diced onions
1/4 cup diced carrots
1/4 cup diced burdock
1/2 cup diced leeks
barley miso and sweet miso
finely sliced scallions |
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Pressure cook the beans and kombu for
forty minutes in 3 cups of water. Let the pressure come down, remove the
cover and add more water if needed. Continue boiling the beans until
they are almost cooked. Add the onions, carrots and burdock and boil
until both the vegetables and beans are thoroughly cooked. Add the leeks
at the end of cooking to keep them light and fresh. Combine the barley
and sweet miso and season to taste. Serve with the scallions on top.
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