Total Calories: 61
1. Rinse the lima beans and wheat berries, place them in a large bowl, and cover with 6 to 8 cups water. Soak 8 hours or overnight.
2. Rinse and drain the soaked beans and wheat, and transfer to a slow cooker along with the kombu. Add enough water to cover by 1 inch. Cook on high for about 1 hour, then reduce the heat to low and continue to cook 8 hours, or until the beans and wheat are soft and tender.
3. Add the tamari and garlic to the mixture and stir well. If it’s too dry, add a little more water
4. Serve hot with a sprinkling of parsley.
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