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.
- Soak dried beans for at least 12 hrs* and change water once or twice.
- 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.
- On high, bring beans to a boil, scoop off foam, and continue to boil (w/o lid) for 20 mins.
- 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.
- Cover crock pot, reduce to low, and let beans cook all day long (~6-8 hrs depending on soak time)
- Season with salt at the end. Adding sea salt, miso, or tamari too early hinders full cooking.
- 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.