- One inch piece of Kombu seaweed
- 1 cups Black Turtle Beans, washed and soaked overnight
- Spring Water as needed
- 1 stalk Celery, sliced lengthwise and cut into ½ inch pieces
- 1 medium/large Carrot, roll cut in big pieces
- 1 Tbsp. Barley Miso
Place Kombu in bottom of pot (Earthenware is best for cooking beans). Layer Celery, then Carrots, add beans and enough Spring Water to cover. Bring to a boil, cover and lower heat and cook for one hour, or until soft. Dilute the Miso in a ½ cup of the bean liquid and add to the beans, stir (for the first time) and simmer for 10-15 minutes. Serve as topping for the Polenta.