Ingredients
- 1 Cup dry navy bean, soaked overnight in plenty of water
- 1 Stalk celery, diced
- 1 Cup kabocha squash, cut into 1″ cubes
- 1 Small onion, diced
- 1″ Piece of kombu
- Enough spring water to cover the beans
- 1 Tbsp white miso
- ½ Bunch of broccoli rabe, chopped
- An earthenware pot
Preparation
Put diced onions into the pot, cover them with a little water. Bring to a boil. Simmer for 3 to 5 minutes. Add the kombu. Layer on top the celery, squash, and navy beans. Pour in enough spring water to cover, and bring to a boil. Put the lid on the pot and simmer for 1 hour. During the hour make sure the water level doesn’t get too low, add water as needed. Near the end of the hour, add the broccoli rabe.
Aside, dilute the miso in some of the water from the pot. Add the miso to the pot. Cook for another 3 to 5 minutes. Stir all the ingredients and serve.