The Orange County
                                                                    Macrobiotic Potluck Club

Prepared by Nathalie & Louie, February 2004 and by Pamela B., April 2005 - This is so delicious and too easy to be so good!

2" Piece Kombu Sea Vegetable	2 Tsp Sesame Oil
1 Cup Kidney Beans, Sorted And	4 Cloves Garlic, Crushed
-Soaked Overnight	¼ Tsp Cumin
1 Cup Pinto Beans, Sorted And	1 ½ Tbl Mother's Chili Blend Or
-Soaked Overnight	-Dried Chili Pepper, Ground
1 Purple Onion, Diced	1 Tempeh Patty, Crumbled
2 Carrots, Diced	2 Tbs Shoyu
6 Cups Water	1 Tbs Umeboshi Vinegar

Place kombu in a pot and add onions, carrots, and beans. Add water slowly and bring to a boil. Reduce heat and cover and simmer 45 min. In another pan sauté garlic in oil 3 min. Add tempeh and cumin and chili powder and mix and keep on heat 5 min. Add mixture to cooked beans. Add shoyu and vinegar and simmer for 15 min.