Cook the white beans for 1 – 2 hours (time is dependent on the age of the beans) according to recipe titled “COOKING BEANS”. When the white beans are soft, add the Wakame, bay leaves, Braggs, Tamari, basil, marjoram, and stevia.
Chop the onion finely. Slice the carrots into rounds. Remove the woody part of the asparagus and cut it into 2-inch pieces. Chop the celery and garlic.
In a pan sauté the onion, celery, and garlic in oil. When they are golden brown, add them to the cooked beans.
Then add the carrots and asparagus.
Simmer for half an hour or till vegetables are tender.
Mix in the parsley and add black pepper to taste.
Now serve your delicious 'White Bean Asparagus Stew'.