Preparation:
Check beans carefully, discarding rocks if any, and wash thoroughly. Soak
beans in 4 cups water for 12 hours.
In a 6--8 quart pot, bring to a boil: 8 cups water, presoaked beans, onion,
celery, and garlic. Reduce heat to medium-low and simmer, tightly covered,
about 25 minutes. Add sea salt and continue simmering, covered, until beans
are tender, about 25-30 minutes.
Add carrots, basil, and oregano. Simmer ten minutes.
Add red cabbage, zucchini, yellow squash, tomatoes and additional water, as
needed, and simmer until added veggies are tender, about 5-10 minutes. Add
tamari. Adjust seasonings to taste. Serve. |