1 lb. dry black beans 

1 lg onion

1 lg bell pepper

3-4 stalks celery

2-4 cloves garlic

1-2 tbs Liquid Smoke

Water to cover beans + 1-2”

Soak or preferably sprout beans. This improves their digestibility and, when sprouted, converts the protein into complete protein. When beans are ready to cook, mince or puree vegetables. Add water, Liquid Smoke and salt to taste. Bring to a boil. Cover and reduce heat. Simmer for several hours until beans are tender.  Stir frequently to prevent beans from sticking to the bottom of the pan. When beans are nearly finished, uncover and continue simmering until liquid is at your desired consistency.

I often double the onion and bell pepper, chopping the second half and adding them to the cooking process for more flavor and texture.

 

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