- 1 cup cooked navy beans
- 1 large onion, chopped
- 1 medium sized carrot, chopped
- 2 medium leaves of kale
- 1tsp fresh rosemary
- 2 tbsp olive oil
- 1 pinch sea salt
- 1 tsp shoyu
(Note: If you use dried navy beans, make sure to cook them with a small post stamp-sized piece of kombu – it will help with digestion. If you use canned beans it is best to buy those that have been cooked with kombu, like the Eden brand.)
- Pour olive oil in a dutch oven pot on medium heat. Saute the onions, mixing until the onion is translucent. Add a pinch of salt, mix, then turn down heat to low. Let the onions simmer on low for about 15 minutes.
- Add carrots, cooked navy beans, and add enough additional water to cover the beans.
- Turn the heat up to medium to bring water to a simmer. And then back down to low heat to cover and let it cook for another 10 minutes.
- Chop kale stems and leaves. Mix in rosemary, sea salt, and chopped kale to the pot.
- Cook until kale leaves soften and brighten in color.
- Add a splash of shoyu (approx. 1 tsp.) to taste.
- Serve and enjoy.