- 2 cups pinto beans (wash then cover with fresh water, and let soak 8-12 hours)
- 9 cups water
- 3 cloves garlic, minced
- 2 tsp sea salt
- 1 large bay leaf, broken into 2-3 pieces
- 1-1⅓ cup spaghetti sauce (optional)
- 1 tbsp extra virgin olive oil
- 2 onions, diced
- 3 carrots, diced
- 2 ribs celery, sliced
- ⅙ head cabbage, sliced crosswise into thin strips
- Pinch sea salt
- 2 cups pasta shells or elbows
- 2 cups Mitoku Seitan, cut into bite-size chunks
- 1 tbsp fresh basil, chopped, or 1 tsp dried
- 1 tbsp fresh marjoram or oregano, chopped, or 1 tsp dried
- Drain the beans from saoaking water, and combine with the water and 1 clove of the garlic in a large pot.
- Bring to a boil, lower heat, and simmer, covered, until beans are just tender (about 2 hours), adding more water if needed to keep beans covered. When tender, add salt, bay leaf, and, if desired, spaghetti sauce and continue simmering.
- Meanwhile, sauté remaining garlic and onion in olive oil over low heat.
- Add carrots, celery, cabbage, and salt, and sauté briefly.
- Add water to cover and simmer 5-10 minutes. Add vegetables to beans and cook together 5 minutes.
- Add pasta along with the seitan and simmer until pasta is al dente, stirring occasionally and adding more water if needed to prevent pasta from sticking.
- Add the herbs for the last minute of cooking. Add more salt or soy sauce to taste, if needed.
- Serve hot.
Recipe by John & Jan Belleme