I had taken all the precautions though, and they loved it! They explained it was very tasty but I had made the mistake of revealing what was for dessert. They didn’t eat extra helpings of stew because they were saving room for carob brownies! Although I made them wait for an hour to have dessert so as not to interfere with the beans digesting.
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 2 – 3 Tbsp Braggs 1 Tbsp minced fresh parsley freshly ground black pepper
1. Cook beans for 1 – 2 hours (time is dependant 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. Then 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.
I am the head chef at Real Food for Life and author of the GREEN means LEAN and Balance Your Body e-books. I turned a debilitating health crisis into a passion for helping others with healthy, sugar free, gluten free eating and cooking.