African Red Beans

Name: African Red Beans
Ingredients: 1 lb dried red kidney beans, presoaked overnight; 8 cups water; 1 cup celery, chopped; 4 bay leaves; 3 tablespoons fresh garlic, minced; 2 teaspoons dried thyme, crushed; 1 teaspoon powdered kelp (sub sea salt, powered miso, spike or vegetarian bouillon powder); 1 cup green pepper, diced; 1 tablespoon fresh parsley, finely chopped; sea salt & pepper, to taste

10 ingredients

6 steps

Ingredients

1 lb dried red kidney beans, presoaked overnight
8 cups water
1 cup celery, chopped
4 bay leaves
3 tablespoons fresh garlic, minced
2 teaspoons dried thyme, crushed
1 teaspoon powdered kelp (sub sea salt, powered miso, spike or vegetarian bouillon powder)
1 cup green pepper, diced
1 tablespoon fresh parsley, finely chopped
sea salt & pepper, to taste

Directions

1

Pick through beans to remove any bad ones. Soak in plenty of water, overnight if possible (about 6 hours minimum). Don't add salt at this stage, it will only make the beans tough.
2

Ready to cook - drain and rinse the beans thoroughly then place them in a large pot with the 8 cups of fresh water, the onion, celery, and bay leaves.
3

Bring to a boil, cover and reduce heat. Cook over low heat for about an hour or until the beans are tender.
4

Stir and mash beans against side of pan, leaving some whole.
5

Add green pepper, garlic, parsley, thyme and seasonings to taste. Cook uncovered over low heat until almost creamy for about 20 minutes.
6

Remove bay leaves before serving over some hot cooked brown rice.