Ingredients
- 3 garlic (cloves)
- 2 bay leaves
- 2 miso (red)
- 525 gr kidney beans (red)
- 475 gr brown rice
- 180 gr onion
- 140 gr green bell pepper
- 20 gr parsley
- 3 gr salt
- 1 gr thyme
Rinse beans & drain well. Cook in 5 cups of water for 50 minutes or untiltender, with the bay leaves.
Add onion, thyme, garlic, parsley, green pepper & salt to pot, simmer overmedium low heat for 15 to 20 minutes. Add miso & simmer for another 5minutes. Remove bay leaves.
Serve over hot rice, garnished with scallions.
