Beans and Vegetables Dish

Ingredients:

1 cup dry yellow eyed beans

1 medium onion diced

2-3 garlic cloves diced

2 cups of fresh mushrooms - I used lions mane, white and crimini

1 tsp each dried oregano and thyme

a handful of fresh parsley chopped

2 bay leaves

salt and black pepper to taste

8 celery stalks chopped

5 carrots chopped

1 parsnip

1 sweet potato

1 large can of whole tomatoes

juice of 1/2 lemon

3 tbsp olive oil or ghee

Directions:

*Rinse and soak dry beans overnight or in boiled water for 4 hours.

+Pre-cook the beans separately and set aside.

Sautee onion and garlic in oil or ghee until soft and translucent

Add mushrooms, celery, carrots, oregano, thyme, parsley (save a little for garnish with serving), salt and pepper and sautee 3-5 minutes more on low heat.

Add remaining ingredients and simmer on low heat for at least an hour or until all vegetable are cooked through. The ingredients will liberate enough water to make this juicy. If not you can add some vegetable or chicken stock. Bone broth would make it even more hearty. The starchiness of the beans thickens the liquid.

Add lemon juice to finish and garnish topped with parsley.

This is great served with warm crusty sourdough.

Enjoy!

*Soaking beans with of a pinch hing aka asofetida and a small piece of seaweed called kombhu makes them more digestible and their nutrients more bioavailable. I remove the kombhu after soaking. A little hing in this recipe would be delicious. It has a yummy garlicy flavor.

+Cook on the stove top for about an hour or in a pressure cooker if short on time. For convenience, sometimes I do this ahead and stick them in the fridge until I’m ready to cook the rest of the dish.