- 2 Cups pinto beans, soaked overnight
- 2″ Piece kombu
- 1 Medium onion, diced
- 3 Stalks celery with leaves, and add more leaves if available chopped fine
- Spring water, enough to cover in an earthenware pot
- 2 Tbsps white miso
Put kombu in pot first, then add onions, celery and pinto beans. Cover with spring water and bring to a boil. Cover, reduce heat and simmer for 1 hour. Dilute the white miso with some of the cooking water and mix in. Simmer another 5 minutes and serve.