Lima Bean (Butter Bean) & Leek Casserole from the Macrobiotic Handbook for All Seasons |
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Macrobiotic Handbook for All Seasons is a free-online resource
The Macrobiotic Handbook for All Seasons is a selection of recipes from Self-Healing Australia.
Macrobiotics is about establishing and maintaining balance in all aspects of our lives by living in accordance with the laws of Nature. These laws are referred to in the context of One Infinity - the interplay of Yin and Yang - and the Five Element Theory
Website: www.self-healing.com.au
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Lima Bean (Butter Bean) & Leek Casserole |
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Ingredients
- 1 cup dry lima beans (butter beans) soaked overnight
- 1 medium leek
- 1 teaspoon thyme
- 1 bay leaf
- 1 strip kombu
- 3 shiitake mushrooms (soaked for 10 minutes)
- 2 tablespoons kuzu or arrowroot
- sea salt to taste |
Method
Discard soaking water of lima beans and place in large saucepan covered with water.
Boil for ten minutes, and then remove foam forming on top of beans. Cut strip of kombu into pieces, add to beans, and cook for a further 35 minutes.
Remove stalks from shiitake mushrooms, cut into small pieces and add to beans. Slice leek and add to pot, cover with water adding thyme, bay leaf, and sea salt. Let simmer for 15 minutes.
Dissolve kuzu in 1/4 cup of cold water, add to casserole, and stir until kuzu turns transparent.
Serve with brown rice or noodles.
Serves 4.
Kombu
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A dark green sea vegetable which helps to nourish the skin,cleanse the colon, and reduce high blood pressure.
A strip of kombu can be for added flavour in soups and cooking rice. It also makes food, especially beans, more digestible. |
| Kuzu |
A white root-starch made from the wild kuzu plant. It dissolves in cold water and is used much like arrowrootto thicken sauces, stews, puddings and Chinese vegetables combinations.
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| Shiitake mushrooms |
These dried Japanese mushrooms grow out of tree trunks in a very cold climate.
Use in sauces, soups, and with rice. |
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