- 1″ piece of kombu seaweed
- 1 cup black turtle beans, washed and soaked overnight
- Spring water as needed
- 1 stalk celery, sliced lengthwise and cut into ½” 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 1 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.