KIDNEY BEAN CASSEROLE
Simple to make and delicately scented with herbs, this bean casserole will satisfy even the most finicky appetites. An interesting energy is created in a dish like this--steady, grounded energy from the beans and the baking, with a shot of light, fresh energy, courtesy of the herbs.
1(1-inch) piece kombu
1cup dried kidney beans, sorted rinsed & soaked 6-8 hours
3 to 4 cups spring or filtered water
1 bay leaf
Generous pinch of dried rosemary
Generous pinch of dried basil
2 teaspoons toasted sesame oil
1red onion, diced
2 or 3 cloves garlic, minced
2 or 3 celery stalks, diced
2 tablespoons red or barley miso, dissolved in 2 tablespoons warm water
2 teaspoons stone-ground mustard
Place kombu in a heavy pot and add beans and water. Bring to a boil over medium heat and boil uncovered 10 minutes. Add bay leaf and herbs. Reduce heat, cover, and simmer until beans are just tender, about 45 to 60 minutes. There should be very little liquid remaining in the pot. If too much liquid remains, allow the beans to cook, uncovered, until liquid evaporates.
Meanwhile, heat oil in a skillet over low heat. Add onion and garlic and cook, stirring occasionally, 2 or 3 minutes. Add celery and cook one minute.
Preheat oven to 375F (190C). Lightly oil a casserole dish. Stir vegetables into cooked beans. Stir miso mixture and mustard into the bean mixture. Spoon into prepared dish. Cover and bake about 40 minutes, until the beans are bubbling and appear creamy. Serve hot.
Makes 4 or 5 servings.
FROM: Cooking the Whole Foods Way by Christina Pirello
This dish is so very good. I didn't use rosemary as I didn't have any. I used brown rice miso. Top of the stove - 40 minutes. Oven - 40 minutes. Good food.
"I DIDN'T COME THIS FAR JUST TO COME THIS FAR."