Drain the beans and place in a pan with bay
leaf and water. Cook over medium heat for about 40 minutes, until almost tender, adding a
little more water if necessary. Add the squash, carrot, thyme and savory. Continue to
simmer for about 20 minutes until everything is tender., stirring occasionally. The stew
should have a slightly dry consistency.
Remove the pan from the heat and stir in the
miso. Serve at once.
recipe from: The Yoga Cookbook
submitted by: Rainbow Natural Foods
For information on soaking beans
refer to our article "All About Beans".