• 2 Cups pinto beans, soaked overnight

  • 2″ Piece kombu

  • 1 Medium onion, diced

  • 3 Stalks celery with leaves, and add more leaves if available chopped fine

  • Spring water, enough to cover in an earthenware pot

  • 2 Tbsps white miso
Pinto Beans


Put kombu in pot first, then add onions, celery and pinto beans. Cover with spring water and bring to a boil. Cover, reduce heat and simmer for 1 hour. Dilute the white miso with some of the cooking water and mix in. Simmer another 5 minutes and serve.

“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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