Ingredients:
1-1½ cups dried beans (pinto, navy, large white beans, any)
2-inch piece kombu
1 onion
1 medium size carrot
1 clove garlic
1 teaspoon oregano
1 teaspoon basal
Dash of chili powder (optional)
2-3 pinches sea salt
1-2 Tablespoons shoyu soy sauce
Method:
- Soak beans overnight, discard soaking water.
- Place kombu in a thermal jacketed pot insert (or heavy small kettle or pot), then add soaked beans and water to cover.
- Bring to boil, then place insert into thermal jacket pot for 10 minutes.
- Then remove insert and bring again to a boil, then reinsert in thermal jacket pot.
- Every hour or so, reheat and return insert to pot. If late at night, let set overnight. Next morning, add salt to insert, and again bring to boil and return to pot.
- After an hour or so, add veggies and seasoning to insert and again bring to boil and return to pot.
- If you want soft, creamy dish, re-boil once more. Otherwise, mash, blend or serve as is.
*Chef’s Tip:
- If dish is being used for the following meal, you can store in thermal jacket pot.
- If to be used the following day or later, let insert cool down and store content (either in insert or glass jar) in refrigerator.
- If you don’t have a thermal jacketed kettle, use a very heavy pot and cover it with several layers of a wool blanket or shirt, like they did in the good old days. Fuel efficiency!