This made-from-scratch soup is worth the wait – the beans are soft, tender and full of flavor, and also contain less sodium than store-bought ready made varieties. Don’t skip the pre-soak method before cooking the beans, as it reduces cooking time and also makes the beans much more digestable.
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2 Tbsp. Navitas Naturals Wakame Flakes |
|
1 Tbsp Navitas Naturals Coconut Oil |
| 1½ cups dried black beans | |
| 2 Thai peppers, deseeded and minced (or use cayenne powder to taste) | |
| 1 medium yellow onion, diced | |
| 1 carrot, diced | |
| 2 stalks celery, diced | |
| 2 large cloves garlic, minced | |
| 1½ tsp ground cumin | |
| ½ tsp salt | |
| ¾ tsp dried oregano | |
| 12 sun-dried tomato halves | |
| pinch sea salt |
Soak the beans in water (about 3 inches higher than the beans) for 4-12 hours. Drain and rinse very thoroughly.
Place the beans in a large saucepan and add wakame, thai pepper, and 8 cups water. Simmer on low heat until tender – about 2-3 hours. Add additional water if needed.
When beans are tender, melt coconut oil in a separate skillet. Add onions, carrot and celery, and cook 3-4 minutes, adding a pinch of salt while cooking. Add garlic and cumin and cook 2 minutes longer.
Add cooked vegetables to simmering beans. Pour in an additional 2 or 3 cups of water, ½ tsp sea salt, and oregano. With scissors, snip the sundried tomatoes into thin strips and stir into the soup. Continue to simmer for an additional 15 minutes. Serve warm; makes about 6 servings. This soup lasts for about 1 week if kept refrigerated, and tastes even better the next day!
Optional: Blend half of the soup (and combine with the remaining chunky soup) for a smoother, thicker texture.
Submitted by: Julie Morris – www.JulieMorris.net
