This dish combines the heartiness of kidney beans with the chewiness of seitan, the freshness of green beans and a lovely parsley sauce. Howard Wallen made it up and his daughter, Hana, declares it a favorite. 2 cups dried kidney beans, soaked in spring water overnight 4 cups of water A 2-inch strip of kombu
Intro to Macro Cooking: This class is dedicated to explaining MB from the big picture, before we dive into the details. The recipes are simple: A One-Pot Meal, Apple Sauce, Kukicha tea. This class was originally broadcast on January 23, 2008.