Dan Jason founded, and is a former director of, Canada's Heritage Seed Program, and is the owner of Salt Spring Seeds. This recipe is from his The Whole Organic Food Book: Safe, Healthy Harvest From Your Garden to Your Plate (Raincoast Books, $24.95)

Black Bean Express

• 1 cup dry black beans
• 1 tablespoon cooking oil
• 1 teaspoon ginger, freshly grated
• 1/2 teaspoon cumin 2
• garlic cloves, chopped fine
• 3 leeks, chopped
• 1 tablespoon miso
• 1 teaspoon molasses
• 1/4 cup parsley, chopped

Soak the beans overnight or for a minimum of four hours. Drain, and cover with at least twice the volume of fresh, cold water, and add oil. Heat to boiling and simmer for 90 minutes.

In a skillet over medium heat, cook the ginger, cumin, and garlic for several minutes. Add leeks and sauté until golden.

Dilute the miso in a small amount of warm water and combine with molasses.

Combine everything with the drained beans and cook on stove top for 20 minutes. Shortly before serving, stir in parsley.

Serve with a cooked grain. Serves 4.