Certain ingredients can be added to cooking beans to improve their digestibility and nutritional content. Over the years I’ve added each of these herb, spices and other ingredients individually to each batch I make. Recently it occurred that I should make up a bulk batch and simply add a tablespoon of the mixture to each pot of beans. Yay- it’s works great and saves time, so I’ll share the recipe here. Be watching for my next newsletter article on cooking beans from dry. If you haven’t previously signed up for my free newsletter, be sure to visit Simply Natural Health and do so!
Special Blend for Cooking Dry Beans
1/2 cup ground cumin
1/2 cup dulse flakes (or other sea veggie)
1/4 cup ground turmeric
2+ Tbsp. powdered or granulated kelp
opt: ground cayenne, garlic, ginger, coriander, fennel, dried oregano, rosemary, sage, parsley*
Combine all ingredients a canning jar or other tight-sealing container. Add 1+ Tbsp. (to taste) to each 1 lb. of dry beans before cooking.
* Each of these additions will add a different character to the blend. The original blend is basic and fairly neutral in flavor.
This recipe is based on information on cooking beans from Kim’s book, Everyday Wholesome Eating- over 150 simple, plant-based whole food recipes plus all the basic information you need to get started with wholesome eating.
AS ALWAYS, you can count on my recipes being incredibly wholesome, exceptionally tasty and as simple and economical as possible. They feature only plant-based whole foods and avoid gluten, dairy, eggs, soy, sugar and any refined/processed ingredients. If this sounds good to you, check out more at Simply Natural Health or download my immensely popular ebook Good and Easy Eats for just $4.99!
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