|Kidney beans/Pinto beans||1 1⁄2 Cup (24 tbs)|
|Unrefined sesame oil/Corn germ oil||2 Tablespoon|
|Garlic||2 Clove (10 gm)|
|Swiss chard/Other leafy green vegetables||1 Bunch (100 gm)|
|Sea salt||2 Teaspoon|
|Tamari soy sauce||To Taste|
|Grated parmesan cheese||1⁄2 Cup (8 tbs)|
Wash beans and soak in the water overnight.
The next day, bring the beans and water to a boil.
Cover and cook until soft, about i hour.
If you are in a hurry, pressure cook the beans without soaking about 45 minutes.
Meanwhile, heat a large skillet.
Add the oil and vegetables in the order listed and saute.
Add the vegetables to the soft cooked beans.
Add the salt and additional water if necessary.
Bring to a boil and cook, uncovered, on medium heat for about 30 minutes until the soup is thick and creamy and the vegetables are tender.
Taste and correct seasoning, adding tamari about 5 minutes before serving.