• 1″ piece of kombu seaweed

  • 1 cup black turtle beans, washed and soaked overnight

  • Spring water as needed

  • 1 stalk celery, sliced lengthwise and cut into ½” pieces

  • 1 medium/large carrot, roll cut in big pieces

  • 1 Tbsp barley miso
Black Turtle Beans Plated


Place kombu in bottom of pot (Earthenware is best for cooking beans). Layer celery, then carrots, add beans and enough spring water to cover. Bring to a boil, cover and lower heat and cook for 1 hour, or until soft. Dilute the miso in a ½ cup of the bean liquid and add to the beans, stir (for the first time) and simmer for 10-15 minutes. Serve as topping for the polenta.

“The macrobiotic way of life recommended by the ancient wise people and practiced widely for physical, mental and spiritual development consists of the following arts; the way of eating, the way of breathing, and the way of daily life. Because a human being is part of his environment, and has evolved through biological development covering more than three billion years on this planet, his physical, mental and spiritual conditions are based upon what he consumes from his natural environment and his food. The way of eating is the most essential factor for his development.”

Michio Kushi, THE BOOK OF DO-IN (ISBN 0-87040-382-6)

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