Ingredients

1. 2 cups Central American red beans
2. palmful salt
3. 1 tbsp butter
4. 1 tbsp olive oil
5. 1 Spanish onion
6. 4 cloves garlic
7. 4 stalks mature or 8 stalks babyBok Choy
8. 4 stalks celery
9. 2 red peppers
10. 2 tbsp Beyond Bullion
11. 2 cups water
12. 1 tbsp sumac
13. 1 tbsp thyme
14. to taste soy sauce, rice wine vinegar
15. 1 tbsp chopped parsley

Steps

1. Add beans and salt to 4 quarts water, soak for 24 hours.

2. Boil for 45 minutes, or One Pot for 15 minutes. Strain and reserve.

3. In 6 quart Dutch oven, add butter and olive oil over medium heat.

4. 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.

5. Microwave water and Beyond Bullion for 2 minutes. Add to pot with vegetables.

6. Add beans, sumac, and thyme.

7. Add red peppers, soy sauce, and vinegar, simmer for 15 minutes. Remove from heat.

8. Top with chopped parsley when serving.

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