From The
Vegan Diet, David Scott and Claire Golding, Rider, 1985.
This recipe originally was for butterbeans
but I had cannellini in the pantry so decided to use those. I had just 100g
left so after pre-soaking I put them in a saucepan and cooked them until done.
They took roughly an hour.
While the beans were cooking I fried a
chopped onion, a chopped garlic clove and a tablespoon of chopped basil until
the onion was soft. I then added three peeled and chopped tomatoes with a
little water. The recipe called for a can of tomatoes but I had fresh on hand.
I also added a tablespoon of tomato sauce and a small piece of dulce seaweed
chopped finely. These were cooked for about 5 minutes and then I added a
teaspoon of miso dissolved in a little of the water from the pan. I took it off
the heat and tasted for seasoning. I added about a teaspoon of soya sauce and a
sprinkling of salt and pepper.
When the beans were cooked they were drained
and the tomato mixture was stirred in. A sprinkling of chopped parsley and it
was ready.
This was used as an accompanying vegetable to
go with cheese sausages and it worked well in this capacity.
Taste: ✔✔✔
Ease of cooking: ✔✔✔✔
