- 2 cups Central American red beans
- palmful salt
- 1 tbsp butter
- 1 tbsp olive oil
- 1 Spanish onion
- 4 cloves garlic
- 4 stalks mature or 8 stalks babyBok Choy
- 4 stalks celery
- 2 red peppers
- 2 tbsp Beyond Bullion
- 2 cups water
- 1 tbsp sumac
- 1 tbsp thyme
- to taste soy sauce, rice wine vinegar
- 1 tbsp chopped parsley
Add beans and salt to 4 quarts water, soak for 24 hours.
Boil for 45 minutes, or One Pot for 15 minutes. Strain and reserve.
In 6 quart Dutch oven, add butter and olive oil over medium heat.
Saute onion for 10 minutes. Add garlic. Cook for 1 more minute. Add bok choy and celery. Place top on Dutch oven, cook for 10 minutes, stirring occasionally.
Microwave water and Beyond Bullion for 2 minutes. Add to pot with vegetables.
Add beans, sumac, and thyme.
Add red peppers, soy sauce, and vinegar, simmer for 15 minutes. Remove from heat.
Top with chopped parsley when serving.
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