Prepared by Ron & Sue, August 2004 ; (Inspired by Christine Pirello)

1 1" Piece Of Kombu Sea	Generous Pinch Dried Basil
-Vegetable	2 Tsp Toasted Sesame Seed Oil
¾ Cup Pinto Beans, Sorted, Rinsed	1 Red Onion, Diced
-& Soaked For 4 Hours	3 Cloves Garlic, Minced
¼ Cup Northern Beans, Sorted,	3 Stalks Celery, Diced
-Rinsed & Soaked For 4 Hours	2 Tbs Red Barley Miso, Dissolved
3 To 4 Cups Filtered Water	-In 2 Tbs Warm Water
1 Bay Leaf	2 Tsp Stone Ground Mustard
Generous Pinch Dried Rosemary

Place kombu in a heavy pot and add beans and water. Bring to a boil over medium heat and boil, uncovered, 10 mins. Add bay leaf and herbs. Reduce heat, cover, and simmer until beans are just tender, about 45 to 60 min. There should be very little liquid remaining in the pot. If too much liquid remains, allow the beans to cook, uncovered, until liquid evaporates. Meanwhile, heat oil in a skillet over low heat. Add onion and garlic and cook, stirring occasionally, 2 or 3 min. Add celery and cook 1 min. Preheat oven to 375° F. Lightly oil a casserole dish. Stir vegetables into cooked beans. Stir miso mixture and mustard into the bean mixture. Spoon into prepared dish. Cover and bake about 40 min, until the beans are bubbling and appear creamy. Serve hot.