The Easiest and quickest way to cook dried beans

Natto is made from cooked whole soybeans that have been fermented with koji spores. Once it is prepared, there is no need for further cooking. It is usually served as a side dish as an accompaniment with grains and noodles. It can be prepared by stirring it to bring out the stickiness, then adding different flavors, such as soy sauce, grated fresh ginger, daikon radish, jinenjo mountain potato, mustard, horse radish, chives, scallions, nori slivers, and other seasonings. It can be made at home with a bit of preparation and can be purchased in Asian markets or online. I find it is difficult to find Natto made with organic soybeans, so I am going to attempt to make it at home. I ordered the Kawashima Natto Starter Powder through Amazon, will update when I do it. I made it years ago with Sensei Muramoto, and remember that it was very different and more delicious than the frozen packages available. Natto has a distinctive smell and flavor that people either love it or hate it. I have heard that people who eat a lot of dairy do not like it, I am not sure how true that is. The benefits to enjoying Natto are enormous. It is a super nutritious food. It is originated in Japan, where the cooked soybeans were wrapped in rice straw which naturally had the bacillus subtillis bacteria on its surface. This allowed the sugar in the beans to ferment creating Natto. Soybeans are a very hard bean. It takes a long time to cook them. Soybeans are a very important part of the vegetarian diet because they are a one of the highest quality sources of plant based protein, vitamins, minerals and isoflavones. They do contain anti-nutrients such as lectins, however, it has been studied that fermentation reduces the content by 95%.

Ingredients One block firm tofu One small onion diced One carrot diced One-half each red, green, yellow peppers One cup fresh or frozen...

Easy Salsa with fresh veggies, black beans , and avocado. This is just one version of so many ways to make sassy salsa. So easy to do and so worth it for the freshness of taste and liveliness of the newly cut vegetables. Here's a way to get it right every time! I once entered a Best Chili Contest in Ocean City, New Jersey held at the Flanders Hotel. There were so many entrants, yet I was the only one labeling mine as "Chili Non-Con Carne with Homemade Salsa". To my huge surprise, I won first prize! I was so excited. One of the judges told me, it was my salsa that really won them over. Here is just one of many types of salsas you can play with. I hope you enjoy it.

How to make a one pot stew or "Hot Pot" meal using just vegetables, rice and noodles. Nabe Mono, as is called in Japan, translates to "pot thing" or things in a pot. There are so many variations to this wonderful dish, it is endless to the different ingredients you can use, making it new every time. It is considered one of the most versatile home-cooked dishes and social party food. It can be cooked at the center of the table with a cooking component. Enjoy yourself with your friends and family surrounded by the table with all the ingredients raw and cooked to go into the pot, so much fun. This is such a social time to share conversation and expression because you are ALL eating from the same pot, it makes for easier mingling, talking, and enjoying each other; as a great social gathering and dinner party.

Ingredients Two cups of dried black beans 5-6 cups water 1-inch piece Kombu 1-2 bay leaf 1 tsp sea salt 1 tsp soy sauce 

Ingredients Two cups dry French Lentils Four cups of water to start Add more water to cooking 1 tsp sea salt 1-2 Whole Bay Leaves One inch piece of Kombu ½ tsp Soy Sauce

Ingredients 1 cup dried pinto beans 6 cups water 1-inch piece Kombu kelp 1 tsp. Sea salt ½ tsp. Soy sauce 1 small onion slivered or diced