2 cups soaked red kidney beans

2 bay leaves

1 ½ cups chopped onion

½ teaspoon thyme

3 minced garlic cloves

¾ cup minced parsley

1 cup diced green bell pepper

1 teaspoon salt

2 tablespoon red miso

4 cups cooked brown rice

Chopped scallions to garnish

 

Rinse the beans and drain them well. Cook the beans with the bay leaves in five cups of water for fifty minutes or until they are tender. Add onion, thyme, garlic, parsley, green peppers and salt to pot. Simmer over medium low heat for fifteen to twenty minutes. Add miso and simmer for another five minutes. Remove bay leaves. Serve over hot rice, garnished with scallions.