Beans pack a powerful and tasty punch at a low price—better still, beans and legumes can be stored for a relatively long period of time. They will keep their quality for 6–12 months, perhaps even longer, if stored correctly. It is perfectly fine to store them in the unopened plastic bag that they come in. Also, you can transfer the beans to an airtight glass or metal container and store in a cool, dry place (but not the refrigerator.) Remember, the beans may take on or lose moisture, which can affect the soaking and cooking time.
This soup rocks! Canned black beans can be used instead of dried black beans, although I find the flavor is even better when dried beans are used.
What in it?
1 cup dry black beans, rinsed and drained
1 4-inch piece kombu
1 small onion, finely chopped
1/2 red bell pepper, diced
2 garlic cloves, finely chopped
3 tbsp tamari
1 tsp ginger juice
2 tbsp chopped fresh cilantro, for garnish
Let's put it togather...
1. Cover beans with water by 1 inch in a bowl and soak overnight; drain.
2. Transfer beans to a stockpot and cover by 2 inches with water; add kombu and cook, stirring occasionally for 1 hour, adding more water as needed.
3. During the last 20 minutes of cooking, add onion, bell pepper and garlic. Remove from heat and stir in tamari and ginger juice.
4. Scoop it up in serving bowls and garnish with fresh cilantro.