Savory Kidney Beans
1 cup dry kidney beans or 2 cups canned beans*
2 ½ cups water
2 inch piece of kombu
1 T sesame or olive oil
1 cup diced onions
½ cup diced carrots
¼ teaspoon sea salt
1 T shoyu or tamari
- If you are using dry beans, soak them overnight with 3 cups water.
- Drain the soaking water. Place the beans, water and kombu in the pressure cooker.
- Bring to a boil, skimming off any foam that arises.
- Place lid, secure it, and bring up to pressure.
- Turn flame to low and cook for 30 – 40 minutes until beans become tender.
- Remove from heat and allow pressure to come down naturally.
- In the meantime, heat oil in a large skillet over medium heat.
- Add onions and sauté until soft, approximately 2-3 minutes.
- Add carrots and sauté for 2 minutes.
- Drain kidney beans, reserving cooking water.
- Add kidney beans to the sautéed vegetables and ½ cup of the water the beans were cooked in (or tap or spring water if using canned beans).
- Bring to a boil, cover and simmer for 20 minutes, stirring occasionally. You may need to add more water if beans start to dry out.
- Add sea salt and shoyu or tamari, cover and simmer for 10 minutes.
* If using 2 cups canned kidney beans- drain the beans from the can, rinse them well, then add the beans to the sautéed
vegetables (step 11).
Mung Bean Patties
Makes 6-8 patties
1 cup mung beans
3 cups water
1 inch piece kombu
½ sheet nori, torn into small pieces
1 small onion, diced
pinch of sea salt
2 small or one medium carrot, minced
¼ cup finely chopped parsley
¼ cup diced black olives
2-3 T safflower or grapeseed oil for frying the patties
½ t umeboshi paste
- Rinse the mung beans and place in a pot with the water, kombu, nori, onion and a pinch of sea salt.
- Cover and bring to a boil over medium heat.
- Lower heat and simmer for 1 hour.
- Let cool 30 minutes in the refrigerator or ideally overnight.
- Mix in carrots, olives, umeboshi paste and parsley and form into patties.
- Heat oil in a skillet.
- Fry 3-4 minutes on each side until brown.
Easy Red Lentils
1 ½ cup red lentils
3 ¾ cup water
1 cup diced onions
2 t olive oil
¼ t sea salt
- Rinse and drain the red lentils and set aside.
- Place the olive oil in a pot and sauté the onions until clear.
- Add the lentils to the pot, then the water and salt.
- Bring to a boil over medium heat.
- Give the beans a gentle stir, then cover and then simmer for 25 minutes. You may need to stir occasionally so the beans do not stick to the bottom of the pot.