Ingredients:
2 c Red kidney beans, soaked
1 c Diced green bell pepper
2 Bay leaves
1 ts Salt
1 1/2 c Onion, chopped
2 tb Red miso
1/2 ts Thyme
4 c Freshly cooked brown rice
3 Garlic cloves, minced
Chopped scallions to garnish
3/4 c Fresh parsley, minced
Method:
Rinse beans & drain well. Cook in 5 cups of water for 50 minutes or until tender, with the bay leaves. Add onion, thyme, garlic, parsley, green pepper & salt to pot, simmer over medium low heat for 15 to 20 minutes. Add miso & simmer for another 5 minutes. Remove bay leaves.
Serve over hot rice, garnished with scallions.
