Beans are the cornerstone of every centenarian diet and are a versatile addition to many dishes. Ikarians and Sardinians often add beans to soups and salads, while Nicoyans eat black beans with rice and corn tortillas almost every day.
This recipe comes to you from Akiko Sasaki at Peaceful Plates.
(Note: If you use dried navy beans, make sure to cook them with a small post stamp-sized piece of kombu – it will help with digestion. If you use canned beans it is best to buy those that have been cooked with kombu, like the Eden brand.)