Ingredients
- 1 bay leaf
- 1 braggs liquid aminos
- 1,900 ml vegetable stock
- 260 gr beans (dried white)
- 65 gr washed
- 50 gr celery (chopped)
- 45 ml rice vinegar
- 16 ml unrefined vegetable oil
Cover the beans with water and soak for 6-8 hours, or overnight. (In hot weather, put the soaking beans in the refrigerator to keep them from fermenting.) Before cooking, drain and combine the beans with vegetable stock, or fresh water, and a bay leaf. Bring to a boil and simmer for 1.5 hours or until tender. In a skillet, saute celery in oil and add to beans with other ingredients. Cook until chard is tender but still bright green, about 5-10 minutes. Remove bay leaf.
