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SourceAdapted from Hot & Spicy & Meatless
Prep time
Cooking time
Total time


This combination of beans and greens makes a nice, light summer meal.



1 c
Dried beans ((cranberry, adzuki, kidney, etc.))
2 1⁄2 c
bay leaf
1 t
thyme and tarragon (chopped)
1 t
Olive Oil
Onion (diced)
1 clv
Garlic (minced)
2 1⁄2 c
Zucchini or Yellow squash (Cubed)
1⁄2 c
Bell Pepper (chopped)
2 T
Barley miso (thinned with 2 Tbsp from cooked beans)


In a bowl, soak the beans for 6 hours. Discard the soaking water.
In a large pot, place 2 1/2 cups fresh water, bay leaf, tarragon, and beans. Simmer, covered for 1-2 hours, until beans are tender.
During the last 1/2 hour that the beans are cooking, heat the oil in a medium pan and sauté the onion and garlic until tender. Add the peppers and sauté for 2 minutes. Add the yellow squash and a dash of salt. Stir and remove from heat.

Preheat the oven to 375 degrees F. Drain the beans, reserving 2 tbsp for barley miso. Place beans in a large casserole dish along with the thinned miso. Stir in the squash mixture, cover and bake for 30 to 40 minutes.