Description
Making this fills the kitchen with a warm, inviting aroma. The combination of herbs and spices dance in the air, mingling with the earthy scent of the legumes. As it cooks, the pot releases layers of flavors that promises a comforting and nutritious meal.
Ingredients
Scale
- 1 cup dry legumes (kidney beans, cannellini beans, cranberry beans, etc)
- Kombu (a type of seaweed) about 1 x 4 inches
- Cardamom – 5 whole pods
- Black peppercorns, 1 tsp
- Garlic (optional): 1 clove
- Shallots (optional): 1, cut in half
- Lemon peel, 1 inch
- Fresh thyme – 1 tbsp
- Ginger (sliced): 1 inch
- Coriander/cumin seeds – 1 tsp
- Asafoetida (hing): pinch
- Your favorite spices can be added as well
Instructions
- Rinse legumes (if you have time, presoak dried ones with 1 tsp salt) for several hours and rinse – this helps the cooking process. – if not, can add salt at the end of cooking as salt can slow the softening for dry beans cooking.
- Combine all ingredients in an oven-safe container. Cover with water to about 2 inches over. Simmer until the legumes are tender. Depending on the temperature of the other things you are making, it can take several hours. You could also do this in your slow cooker.
🔍 Why These Ingredients?
- * Kombu: This seaweed is a nutrient powerhouse and contains the alpha-galactosidase enzyme. This enzyme helps break down complex sugars in legumes, making them more digestible and reducing gas and bloating.