Prepared by Marie Pavillard, February 2004 . "Other white beans can be substituted."

1 Cup Cannelloni Beans, Soaked	1/2 To 1 Cup Corn Off The Cob,
-Overnight, Rinsed And Drained	-Fresh Or Frozen
1 Large Onion, Diced	1/2 To 1 Cup Green Peas, Fresh Or
2 Carrots, Diced	-Frozen
1 Or 2 Stalks Celery, Diced	Umeboshi Vinegar, To Taste
Piece Kombu Sea Vegetable	1/2 To 1 Lemon, Juiced
2-3 Tbs Shoyu, Or More To Taste	2 Tbs Tahini, Or To Taste
2 Tbs Barley Malt

Place beans in a pressure cooker. Add water to cover. Cook about 1 hour. Open pressure cooker and add shoyu, barley malt, corn and peas. Cook 5 to 7 min. Take off of the fire and add umeboshi vinegar, lemon juice, and tahini. Mix, adjust seasoning. For a smoother texture you can blend 1/4 to 1/3 of the beans. Garnish with minced parsley or chopped scallions.