Sample Recipe

Bean Soup

Simple to make and perennially pleasing.
(Makes 8 hearty servings.)

2 cups dry kidney beans 
1/2 tsp hot pepper
6 cups water, twice 64 oz tomatoes, diced
1 square inch piece of kombu/dried kelp 
1/2 cup tamari
3- 5 onions, roughly chopped 
1/3 cup maple syrup
1/4 cup sesame oil

The evening before, place the kidney beans and piece of kombu/kelp in a large pot with enough water to cover them by several inches.

The day of, strain out the water and kombu and place the beans in a pressure cooker with 6 more cups of water. Once up to pressure, kidney beans take about an hour to cook. (You can cook the beans in a regular pot too; this just may take more time.)

In the meantime, roughly chop the onions. In a cast iron skillet, cook them in sesame oil along with hot pepper over low-medium heat until golden brown.

When the beans are ready, take the pot off the heat. De-pressurize the pot by placing it under running cold water. Return the pot to the stove. 

Add the onions, tomatoes, tamari, and maple syrup to the beans. Bring to a simmer.

Taste and adjust spices accordingly. 

Eat now or later.

HELPFUL HINT: Kombu/Kelp is a type of kelp which helps to break down the protein in beans, making them more digestible. It is available in co-ops and grocery stores. Soaking beans even for 10 minutes with a piece of kombu helps, and overnight is even better. You can also leave it in while cooking the beans.