3 cups red beans washed
1  large carrot, large diced
2  bay leaves
1 tablespoon dried basil
1 teaspoon dried thyme
1 teaspoon dried oregano
1  small green pepper, chopped
1/2  onion, chopped
1 tablespoon olive oil
1  leek, chopped
1 pound potato, peeled, cut and broken into 1 1/2-inch chunks
1 tablespoon salt

Combine the beans with 6 to 7 cups water; add the carrot, bay leaves, basil, thyme, oregano, green pepper and onion. Bring to boil and add oil, cover and simmer for 1 hour.

Add 1 cup cold water and simmer 30 more minutes.

Add 1 cup cold water, leek, potato, add tempeh, and cook 30 to 60 minutes, until beans are almost cooked. Add salt and cook until just tender. Remove bay leaves.