Ingredients:
- 6
Eden Whole Shiitake Mushrooms
- 15
ounce
Canned Organic Pinto or Kidney Beans (do not drain)
- 1
tablespoon
Toasted Sesame Oil
- 3
cloves garlic, pressed or minced
- 1
cup
onion, chopped
- 4
cup
water, including reserved shiitake soaking water
- 1
cup
Eden Organic Saurkraut, rinsed, drained, chopped
- 1/4
cup
Organic Quinoa, washed and drained
- 2
teaspoon
paprika powder
- 1
teaspoon
Shoyu
- 1/4
teaspoon
black pepper, freshly ground
- 2
tablespoon
fresh parsley, minced
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Directions:
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Soak shiitake mushrooms in 1 cup hot water for 20 minutes or until soft. Drain and save soaking water. Discard stems and slice mushroom caps. Puree beans in a blendor or food processor and set aside. Heat oil and saute garlic and onions until onions are translucent. Add 3 cups water, shiitake mushrooms with soaking liquid, saurkraut, and quinoa. Cook 30 minutes over low heat. Add paprika, shoyu, pureed beans, and black pepper. Simmer for 5 to 10 minutes.
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