1 c. kidney beans
Spring water
1 strip Erewhon Kombu, 6 to 8 inches long
1 1/2 tsp. Erewhon Miso per c. of beans, preferably barley miso

Wash and soak the beans for 6 to 8 hours. Put the kombu in the bottom of a heavy pot. Set the beans on top of the kombu and add water to just cover the beans. Bring to a boil. Reduce the heat to medium-low and cover. Simmer until the beans are about 80 percent done, or about 1 hour. Add cold water following the basic shocking method as needed. When the beans are 80% done, add the pureed miso. (Barley miso is best to use with this dish.) Just add the miso on top of the beans and do not mix in. The miso will filter down into the beans as they continue to cook. Continue to cook until the beans are soft and creamy, another 20 to 30 minutes. Transfer to a serving bowl and serve.

Variation: Pressure cook the beans for 45 minutes. Then add the pureed miso and cook, not under pressure, about 20 to 30 minutes longer.