INGREDIENTS
1 cup dried pinto beans
6 cups water
1-inch piece Kombu kelp
1 tsp. Sea salt
½ tsp. Soy sauce
1 small onion slivered or diced
PREPARATION
Wash the beans thoroughly. Put them in a bowl to soak, add water to two inches above the dried beans. Allow soaking until the beans are double in size.
Lift the beans out of the bowl being sure not to get any grit on the bottom.
Do not pour beans into the pot.
Add the Kombu, beans, and water to the pot. Bring to a boil, allow the foam to gather to the top. Skim off the foam with a strainer.
Lower the flame, good to use a flame tamer under the pot to keep it from sticking. Cook until the beans are tender, add the salt. Cook for another 20 to30 minutes, add soy sauce at the end.
Sauté onions in a little oil, a pinch of sea salt, simmer until transparent. Add to beans for more flavor.
Options; Adding chili, spices, bay leaf.
This is a basic way to cooking beans. Allow cooling, best to store in a glass container. Will keep it for the best of a week in the refrigerator.
