Anasazi Beans with Ginger and Cauliflower

1. Rinse beans. Combine with bay leaf, kombu, and 5 cups water. 2. Bring to boil, skim foam, reduce heat and simmer covered until tender, about 2 1/2 hours. 3. Transfer beans to 4-quart saucepan. Add remaining 1 1/2 cups water, onion, garlic, ginger, red pepper, cumin, salt, and molasses. 4. Simmer 15 minutes, stirring occasionally. 5. Add squash and cook until very tender, about 20 minutes. 6. Meanwhile, steam cauliflower until tender, about 10 minutes. 7. Stir peas into beans and cook 5 minutes. 8. Remove from heat, stir in toasted cumin seeds. 9. Serve beans surrounded with steamed cauliflower. Great as a filling for tortillas or crepes!