Gotta love the beans and these beans are easiest to digest because of the overnight soaking and then slow cooking with kombu seaweed. It helps remove the gas-producing properties, according to Dr. Weil, and I also know that adding kombu helps our overstressed thyroid and adrenal glands with the added iodine from the source that so many Asian countries thrive, even while eating equal amounts of soy. Sea vegetables help so much in healing thyroid issues, even thyroids that have ceased to function due to irradiation. These black beans are great for celebratory meals without the guilt. All good carbs and micronutrients and of course, friendly fiber to help anyone to keep in the pink.
- 1.5 C Black beans soaked overnight in 3x’s as much water
- In the morning before work, drain and add to crock pot with 5 C purified water
- 1/2 large onion chopped
- 1T Mexican Spice
- 1T Mexican Seasoning
- 1 strip of Kombu Seaweed chopped or whole which can be removed after cooking
- 2 large garlic cloves chopped
- 1 T Himalayan Pink Salt or Celtic Salt
- Stir and cover
- Cook on high for 1.5 to 2.5 hours depending on your crock pot, or the instant pot which cooks in half the time. If your device has a keep warm setting that it will automatically switch to when it’s done, go to the next step.
- When beans are tender (I do the al dente’ taste test, which is if the beans are hard to chew, cook a bit longer until soft. When soft, take one-fourth of mixture and puree it in the blender and add back in then there is no need for thickeners. Of course, if I’m not in a hurry, I’ve been known to put these beans on to cook at bed time and then turn them down in the middle of the night to low or warm, and they are so tender that they melt in your mouth.
- Serve with brown rice, or wild rice, or cilantro, or a dollop of sour cream or grass-fed cheese grated on top. I’ve also been known to eat my black beans with a poached egg or two, and of course, you can’t forget to pair it with a good salsa. Enjoy!