Amount
Ingredient
Preparation



2
cups
kidney beans

red



2
each
bay leaves





1 1/2
cup
onion

chopped



1/2
teaspoon
thyme leaves





3
each
garlic cloves

minced



3/4
cups
parsley

minced, fresh



1
cup
green bell pepper

diced



1
teaspoon
salt





2
tablespoons
soy miso

red



4
cups
rice, brown

freshly cooked



1
x
green onions

to garnish, chopped

 Rinse beans & drain well.  Cook in 5 cups of water for 5 minutes or until
tender, with the bay leaves.

Add onion, thyme, garlic, parsley, green pepper & salt to pot, simmer over
medium low heat for 15 to 2 minutes.  Add miso & simmer for another 5
minutes.  Remove bay leaves.

Serve over hot rice, garnished with scallions.