Kidney Bean and Yam Soup
Garnet or jewel yams are beautiful and delicious in this soup. Red chili beans substitute nicely for the kidney beans. Note: this recipe is intended for large gatherings but can be scaled down easily.
- Soak beans overnight with 8 cups of water and the kombu.
- Rinse beans and place in a large pressure cooker, or large pot, with kombu or kelp and fresh water to cover beans by 1 to 2 inches.
- Bring to boil and skim off any foam. Secure lid and pressure-cook for 45 minutes or less depending on your pressure cooker. Boiling in a pot needs at least 60 minutes of cooking time. After beans are cooked, drain and save bean water. Dice sea vegetable.
- In a large 8 quart pot, sauté onions and basil in water for a few minutes until the onions are translucent.
- Add carrots, sweet potatoes, and any combination of bean water from the cooked beans, along with fresh water that adds up to 3 quarts.
- Bring to boil and then turn the heat down to simmer; cover, and cook for 30 minutes.
- Add beans, diced sea vegetable, salt, pepper and misos, and simmer for another 30 minutes.
- Remove stems from spinach, chop well, and garnish each bowl of soup with the spinach and serve.