The Orange County
                                                                    Macrobiotic Potluck Club

Prepared by Mike and Carole Lemp, September 2005, from Cindy Briscoe.

2 Cups Dried Chickpeas	½ Cup Minced Red Onion
2 Cups Dried Red Kidney Beans	-----Marinade-----
12 Cups Water	½ Cup Soy Sauce
2 Tsp Sea Salt	½ Cup Ume Vinegar
2 4" Strips Kombu	½ Cup Rice Vinegar
4 Cups Green Beans, Cut In ½"	2 Tbs Toasted Sesame Oil
-Pieces

Soak each type of bean in separate bowls with 4 cups water overnight if cool, otherwise about 6 hours. Place each type of bean in a pot with kumbu on the bottom, beans and soaking water. Bring to a boil. Shock each with 1 cup cold water and return to a boil. Shock each again with 1 more cup cold water. Return to boil, cover and reduce heat to medium low. Cook the kidney beans about 50 min. to one hour and the chickpeas 1-1/2 to 2 hours. Check the beans from time to time and when they are about 80% cooked add 1 level tsp salt and cook for another 30 min. The beans should be tender but still hold their shape. Drain beans in a colander. Reserve the liquid for soup stock. Cook the green beans with 1 cup water and 1/4 tsp salt bringing to a boil and simmering for about 7-10 min. till tender, but still bright green. Drain green beans and add to chickpeas and lentils. Mix the red onion and marinade ingredients together and mix with the beans.