This is a wonderful stew to serve on a cold winter evening. Serve with my tasty Organic Vegan Corn Bread and steamed kale and you’ll enjoy a nutritious and satisfying meal.
1 cup navy beans, soaked*
1/3 cup pearled barley
5 cups spring or filtered water
2 shitake mushrooms, soak and sliced
2 inch Kombu sea vegetable
1 onion, diced
1 clove garlic, diced
1 carrot, diced
2 celery, diced
1 bay leaf
2 sprigs parsley, chopped (or ½ tsp dry)
¼ tsp dry dill
½ tsp thyme
½ tsp oregano
½ tsp basil
½ tsp sea salt or Herbalmare (or ¼ tsp sea salt and 1 Tablespoon of shoyu)
Add all ingredients into a pressure cooker. (I bring water, beans, barley, shiitake mushrooms and kombu to a boil while cutting vegetables.) Add vegetables, dill, thyme, oregano and basil.
Cover pressure cooker and bring to full pressure, reduce heat and pressure cook for 30 minutes.
Turn off heat and let cooker sit while pressure comes down completely. Open cooker, add salt and turn on heat to simmer about 5-10 minutes. .
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Chef Tom’s Warming
Winter Navy Bean Stew