- 1 cup pinto beans, soaked 8-18 hours with a piece of kombu or kelp
- 3 cups of water
- 2 tbsp. olive oil
- 1 large onion, peeled and diced
- 2 carrots, diced
- 3 stalks celery, diced
- 3-4 garlic cloves peeled and minced
- 2 tsp. cumin
- 1 tsp. oregano
- 1 tbsp. chili powder
- 1/4 tsp. cayenne pepper
- 2 tsp. sea salt
- 1 can diced tomatoes (15 oz)
- 1 red pepper, seeded and diced
- 1 jalapeño pepper, seeded and minced
- ¼ cup cilantro (or parsley), leaves
Discard beans soaking water and bring beans, 3 cups fresh water and kombu to a boil. Reduce heat, cover and simmer 1 hour. Add 1 tsp. sea salt and continue cooking for ½ hour. In a deep frying pan sauté onion, carrots, celery, garlic, and spices for 3-5 minutes. Add cooked beans (plus 1 cup of the cooked bean water), tomatoes, red pepper, and remaining teaspoon of sea salt. Bring to a boil. Reduce heat to simmer, cover and cook 10-15 minutes. Stir in fresh cilantro. Serves four.
Andrea Beaman is an internationally renowned Holistic Health Coach, Natural Foods Chef, Speaker and Herbalist. Named one of the top 100 Most Influential Health and Fitness Experts, she is also a recipient of the Natural Gourmet Institute’s Award for Excellence in Health-Supportive Education and a Health Leadership award from The Institute for Integrative Nutrition. Since 1999, Andrea has been teaching people how to harness the body’s own preventative and healing powers using food, herbal remedies and alternative medicine.
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