1 lb. organic dry beans - pinto, black, navy, kidney or whatever you prefer
1/4 cup whey from organic, pasture-raised cows (or lemon juice)
One 3" piece of kombu
2 tablespoons dried celery or parsley leaves
1 tablespoon garlic powder
1/2 - 1 tablespoon cumin powder, depending on taste
1 tablespoon onion powder
1-2 teaspoons smoked paprika, depending on taste
1-2 teaspoons smoked chipotle powder, depending on taste
Himalayan salt to taste
water
Put beans in a large pot and cover with water by 2″. Stir in whey or lemon juice, cover and leave in a warm place 12 – 36 hours. Longer soaking removes additional phytic acid from the beans. Drain and rinse the beans.
Return the beans to the pot. Cover with water by at least 2". Add the kombu, celery or parsley leaves, garlic powder, onion powder, cumin, and salt.
Bring to a boil over medium-high heat. Reduce heat and simmer for 2-4 hours, depending on the type of beans you are cooking. Some beans take longer to cook than others.
Stir & taste frequently, adjusting seasoning if necessary. When cooking is complete, remove kombu.
Freeze in smaller portions for a quick meal. Broth can be used as a gravy for potatoes, rice or pasta.
* Kombu is a seaweed that imparts a boat-load of minerals and flavor into the cooking liquid, along with beneficial enzymes that help break down the sugars of the bean.
Times have been difficult for all of us over the last year. However, Michael & I have found a surprising blessing during the past year of restricted access to restaurants – an increased interest in home grown foods and a streamlined approach to quick and easy meals.
