MAGIC BEAN RECIPES

Steps:

• Rinse and pick the beans then cover them with water and soak for 6 hours or overnight. Drain.
• In a large heavy bottom pot heat up a good lug of olive oil and saute the leek (or onion) with the carrot and celery until they begin to soften.
• Quickly stir in the chopped garlic and cook for a few seconds just until fragrant then add the soaked beans.
• Pour in the water and bring to a constant simmer. Add the bay, sage and rosemary, cover with a lid and cook for 45 minutes or until the beans are soft and tender to your liking.
• Check the beans half way through cooking and see if you might need to add extra water if they are absorbing lots of liquid.
• Once your beans are perfectly cooked remove from heat, stir in the nutritional yeast and season to taste with the smoked sea salt.
• Meanwhile grill the bread on both sides until nice dark char marks form. Rub each slice on both sides with a garlic clove, lightly brush with some olive oil and finish with sea salt.
• Ladle the soup into bowls and tear chunks of the garlic bruschetta over the top. Finish with a light drizzle of olive oil on top and enjoy.

Steps:

• Add olive oil to a large saucepan over medium heat. Add green beans and saute, until just tender, about 3 minutes. Season lightly with salt to taste and remove from heat.
• Add soy sauce, tahini, honey, sesame oil, red pepper and garlic to a small bowl and mix until thoroughly combined. Drizzle mixture over beans and lightly toss to combine. Plate and serve.