Kombu and Beans Go Together Behind the Scenes!
Beans should get better press! Beans are excellent sources of fiber, minerals, and protein. Beans should have a place of honor in your kitchen pantry.
Beans have earned the nomenclature of being musical due to the failure of Americans to know how to cook them properly.
When we look to the East, to Asia, we can find many examples of the common use of Beans in the human diet. Beans store well. Beans are considered a staple in many countries.
Kombu is a seaweed or a sea vegetable which alters the chemistry of Beans when cooked together. Kombu allows the Beans to break certain chemical bonds. The Beans become inherently digestible!
First you soak the Beans overnight and throw out the soaking water…no matter who tells you to keep it – even Martha Stewart. Trust me!
You soak the dried Kombu for about an hour in water and then cut it into smaller pieces when you place it into the simmering Beans. Cook them together, long and slow, until the Beans are completely tender.
Be sure you use Kombu!
