Ingredients Jump to Instructions ↓

  1. 1 c Dried white beans

  2. 8 c Vegetable stock or water

  3. 1 Bay leaf

  4. 1/2 c Chopped celery or Swiss

  5. -chard stems 1 tb Unrefined vegetable oil

  6. 1 qt Washed and chopped Swiss

  7. -chard leaves 1 tb Bragg's Liquid Aminos

  8. 3 tb Rice vinegar

  9. 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 1/2 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.


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