White Bean and Asparagus Stew
I tried this recipe out for the first time on two dinner guests. That was rather brave!
They were good friends, and you never know how some people react to beans. Sometimes people get gas unless your take the proper steps. It turned out great!
1 1/2 cups dry white beans
2 pieces of Wakame (seaweed)
4 bay leaves
1 large onion, chopped finely
1/2 lb. green asparagus, remove woody stems, cut into 2-inch pieces
4 Tbsp vegetable oil or unsalted butter
2 carrots, sliced in rounds
2 pieces celery, chopped
1 – 3 cloves of garlic, chopped
1/4 tsp Liquid dark stevia
1 tsp basil
1 tsp marjoram
2 – 3 Tbsp Tamari or 2 – 3 Tbsp Braggs
1 Tbsp minced fresh parsleyoil
freshly ground black pepperg
1. Cook beans for 1 – 2 hours (time depends on the age of the beans) according to recipe titled “COOKING BEANS”.
2. When beans are soft, add Wakame, bay leaves, Braggs, Tamari, basil, marjoram and stevia.
3. Sauté onion, celery and garlic in oil. When golden brown, add to the cooked beans.
4. Add carrots and asparagus.
5. Simmer for half an hour or till vegetables are tender.
6. Mix in parsley and add black pepper to taste.
Soba Soup – Japanese Favorite
- Wash Kombu and Wakame and place in a pot with the water.
- Add the ginger. Bring to a boil and boil gently for 10 – 20 minutes. Strain, saving Kombu and Wakame.
- Rinse off the seaweed. Chop Wakame into 1 inch cubes and return to the pot of water.
- Sauté onion till transparent. Add onion to the stock along with the carrot. Lightly boil for 5 minutes
- Add the soba. Bring to a boil and add 1 cup of cold water.
- Repeat this process 3 times –adding a total of 3 cups of water.
- Boil lightly for 5 more minutes. Remove from heat.
- Add miso to taste (do not cook the miso as it will kill the live enzymes). Let sit with lid on for 5 minutes.
- Sprinkle “Fried Tofu” on top.
We have come to think of Japanese food as being tempura, teriyaki, and sushi–but it is miso soup that the Japanese can’t live without. Originally, miso soup was served as a breakfast food.
I remember the week I had a little Japanese girl visiting who could not speak English. When I made her this soup with the addition of UDON NOODLES she was so happy and said Oishi (delicious) many times!
1. Soak Kombu, Wakame, and mushrooms in 3 cups of water in a saucepan for 30 minutes.
2. Bring to a boil.
3. Simmer for 30 minutes.
4. Strain out the kombu, wakame and mushrooms saving the liquid.
5. Slice Wakame and kombu and return to stock.
6. Cut stocks off mushrooms and discard or chop finely and slice mushroom caps in half.
7. Place mushrooms back into saved liquid.
8. Add spinach leaves.
9. Simmer on medium heat until spinach leaves have wilted.
10. Add miso. (Never boil miso because that kills extremely beneficial live cultures). Stir the miso thoroughly into the water, and then add this back to the pot. As Miso is high in sodium, adjust how much you add to taste.
*Note: Fresh medium mushrooms can be used.
**This miso is the most suitable as it is smooth and creamy taste…..it has a velvety texture and almost sweet taste.