Mexican Black Beans (Serves 4)
- 2 cups black beans, sorted on a plate, washed and then soaked overnight
- 3 inch piece of kombu seaweed
- 1 large onion, diced fine
- 5 garlic cloves, minced
- 2 jalapeño peppers, seeded and diced fine
- 1 medium red pepper, seeded and diced medium
- 1 teaspoon sea salt (optional, replace with 1 tablespoon sumac)
- 1 teaspoon turmeric
- 1 tablespoon coriander powder
- 1 tablespoon cumin seeds
- 1 tablespoon dried oregano
- 1 teaspoon ground black pepper
- 1 tablespoon avocado oil (optional)
- purified water
- fresh parsley, minced for garnish
Drain the beans and place in a large pot adding filtered water to cover by 1 inch. Add kombu and turn heat to medium to bring beans to a boil. Add onion, garlic, turmeric, coriander powder, cumin, oregano and ground black pepper.
When beans reach a boil, turn heat to low and cover. Let cook until tender (approximately 1 1/2 to 2 hours).
Remove kombu and cut very fine and return to the pan. Add peppers, avocado oil (optional) and sea salt or sumac. Stir well. Continue cooking beans an additional 10 minutes. Adjust sea salt to taste.
Garnish each bowl with minced parsley and serve.