Beautiful Beans

Beautiful Beans Recipe

By VegetaFull

🔪Prep Time: 5 minutes

👩‍🍳Cook Time: 10 minutes

Ingredients

2 cups of dried beans (I use garbanzo, black, cannellini, or adzuki beans)

6 cups of water (each for soaking and then for cooking)

¼ cup of vinegar (inexpensive vinegar works just fine)

(2) 1” pieces of kombu

Instructions

1First, measure out 2 cups of dried beans. 2 cups will yield 4½ to 6 cups of cooked beans, the equivalent of 3-4 cans!

2Take a quick look to see that there are no suspicious-looking beans (shriveled or dark) or debris such as stones. Give them a good rinse then add them to a bowl with about 6 cups of warm water and ¼ cup of vinegar. Inexpensive vinegar will work just fine. This process helps break down the indigestible starches. Soak your beans for 8-10 hours. I find that soaking beans really just takes planning rather than time. You can put them to soak before bedtime or before heading off to work.

3Next, rinse your soaked beans carefully under cold running water to remove any traces of vinegar. Add them to a pot with 6 cups of fresh water and the secret de-gassing ingredient, kombu. Kombu is an edible seaweed with a unique ability to neutralize gas-producing compounds. You’ll need two 1” pieces.

4The easiest and fastest way to cook beans is in an Instant Pot. Cook on high pressure for about 10 minutes with a 10-minute natural release. The exact cooking time will vary slightly depending upon how long you soaked your beans and how fresh the beans are. Open the pot and fish out the pieces of kombu. Then rinse your beans again under cold running water to stop the cooking process and to remove any traces of kombu. Cooked beans store in the refrigerator for a week or

5Store in the freezer for 6 months.

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Earth of Maria

Earth of Maria

I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.