Serves 4 - 6
For the beans:
1 C cargamanto beans (cranberry beans), soaked in water overnight
1 1″ piece of kombu
2 bay leaves
8 C bone broth or water
2-3 T Extra virgin olive oil
1 medium red onion, diced
2 vine tomatoes, diced
1 T ground cumin
1 t ground coriander
1 t ground paprika
1/2 t garlic powder
Several good pinches of Himalayan Pink Salt (my salt of choice, but sea salt is great, too)
1. After rinsing and draining beans, add them to a soup pot with the broth/water, kombu and bay leaves. Cook on high heat for 10 minutes, then reduce heat to medium and partially cover. Make sure to skim any residue that has formed in the first high heat cooking.
2. Heat oil in a saute pan over medium heat and add onions. Add a pinch of salt and saute until translucent. Add tomatoes and all spices and cook until it becomes ultra fragrant and is a bit thick, almost like a paste. (If you need a little help getting to this stage, 1 T of tomato paste does the trick!)
3. Add onion/tomato mixture to beans and keep cooking on medium/low heat, partially covered until beans are tender.
It usually takes about an hour.
For the rice:
1 C long grain brown rice, thoroughly washed and soaked overnight in 2 C water and 1 T lemon juice or vinegar
1 T extra virgin olive oil
Pinch of Himalayan Pink Salt (or sea salt)
1. Place rice, in its soaking water, in a small sauce pan with oil and salt. Cook over high heat until it reaches a boil.
2. Once it reaches a boil, lower heat to low and cover. Cook this way for about 40 minutes.
3. Whatever you do, DO NOT STIR the rice! Leave it alone and it will do its job. You’ll know the rice is done when small holes appear and the water has disappeared. Once you’ve reached this point, quickly replace the lid and remove from heat.
The rice will finish off nicely sitting in its steam for a bit (5-10 minutes).