SalmonBerry

Pot O’Beans

In Nutrition, Recipe on April 1, 2013 at 3:17 am
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Kidney beans, black beans, chili powder, cumin seeds, and cilantro.

How to make a decent pot o’ beans that are digestible and ingestible! First, prep the beans and then decide on herbs and spices (dried & ground) depending on the bean type selected. Here are some ideas for spicing up your beans…

Pinto: lemon rind, parsley or oregano, cumin, & mild chili powder. Black: ginger & fennel seeds or sage & thyme. Lentils & Garbanzos: lemon rind & garlic with dill, basil, or mint.

  1. Soak dried beans for at least 12 hrs* and change water once or twice.
  2. When ready to cook, add a strip of Kombu to bottom of crock pot (aids digestibility, adds nutrients, and shortens cook times). Add beans and fill with water so the beans are just covered.
  3. On high, bring beans to a boil, scoop off foam, and continue to boil (w/o lid) for 20 mins.
  4. Add spices. Consider whole garlic cloves – they turn to a garlickly mush – yum! Adding fennel seeds or cumin seeds helps with digestion. Any other spice or herb helps with ingestion – also important.
  5. Cover crock pot, reduce to low, and let beans cook all day long (~6-8 hrs depending on soak time)
  6. Season with salt at the end. Adding sea salt, miso, or tamari too early hinders full cooking.
  7. ENJOY for breakfast, lunch, and dinner

*Food Safety Alert! Soak in a cool place away from direct light. If soaking longer than 12hrs or its a hot, humid day, please soak in refrigerator.

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