This recipe comes to you from Akiko Sasaki at Peaceful Plates. Akiko plans to travel around the world to cook with grandmothers, monks, and farmers to learn their secrets. She seeks authentic plant-based cooking methods that have been culturally preserved for centuries. Akiko plans to blog her trip, sharing recipes from all over the world at Peaceful Plates so that all of us can experience the plant-based flavors of the globe.
Beans are the cornerstone of every centenarian diet and are a versatile addition to many dishes. Ikarians and Sardinians often add beans to soups and salads, while Nicoyans eat black beans with rice and corn tortillas almost every day.
(Note: If you use dried navy beans, make sure to cook them with a small post stamp-sized piece of kombu – it will help with digestion. If you use canned beans it is best to buy those that have been cooked with kombu, like the Eden brand.)