Soybean Vegetable Stew

Soybeans are very smooth, rich and bland. They go very well with a rich, hearty tomato sauce and root vegetables.

• 1 c soybeans, soaked
• 1 tsp olive oil
• 4 c water

• 2 tbsp olive or peanut oil
• 2-3 cloves garlic, pressed or chopped
• 1 med onion, chopped
• 1 large carrot, diced
• 2-3 med potatoes, diced
• 1 zucchini, diced

• 1 large can crushed tomatoes
• 1/2 c burgundy wine
• 1-2 tsp basil
• salt and pepper to taste

Boil the drained beans for about 10 minutes, then cook the beans in water with a little oil until tender (90 min in a pressure cooker, about 3 hours stovetop.) When tender, add salt to the cooking water, stir and let sit 5 minutes. Keep the cooking water for the base of the stew.

Saute the garlic, onions and other vegetables in the oil. Add to stew with the other ingredients, and cook until potatoes and carrots are tender - at least an hour is best to let the spices blend.