- 2 cups dried black beans
- spring or filtered water
- 1” piece of kombu
- 1 1/2 teaspoons unrefined sea salt
- 1 white or yellow onion, small dice
- 2 tablespoona olive oil
- 2 cloves garlic, minced
- 2 teaspoons organic ground cumin
- 1/2 cup fresh cilantro leaves, chopped for garnish
- Sort and wash the beans. Soak the beans in enough water to cover beans by 2-3 inches of water for 6 hours or overnight.
- Pour off soaking liquid. Place beans in heavy pot and add enough water to cover beans by 1-2 inches.
- Bring to a boil, uncovered, skimming off the foam as if forms for the first 10 minutes or so of cooking.
- Add kombu, and simmer for an hour (or more) or until beans are soft. You may also use a pressure cooker to save time and aid in digestibility. After skimming foam, add kombu, and place lid on pressure cooker. Bring up to pressure, then turn to low. Pressure cook for 10 minutes, then turn off heat and let come down from pressure naturally.
- Meanwhile, sauté the onions in separate pan with olive oil and a pinch of sea salt.
- Sauté until onions are soft and then add garlic cumin powder.
- When beans are soft, mix together the beans and sautéed onion mixture, and add sea salt. Simmer for another 15 minutes.
- Garnish with cilantro.
- Use 1 teaspoon dried epazote instead of or in addition to kombu to aid in digestibility.