- 1 cup dried kidney beans, soaked 6-8 hours or overnight (can use canned beans)
- 1 cup dried chickpeas, soaked 6-8 hours or overnight (can use canned beans)
- 3 cups fresh water
- 2 inches kombu, sea vegetable
- 1 tsp. sea salt
- 1 cup fresh green beans, trimmed and cut into 2 inch pieces
- 1 small red onion, peeled and diced
- 4-5 fresh basil leaves, thinly sliced
- 1 tsp. fresh oregano minced
- ¼ cup olive oil
- 2 tbsp. white wine vinegar or other vinegar
- 1/8 tsp. freshly ground black pepper
Discard bean soaking water.
Add kidney beans and fresh-water into a pot and bring to a boil. Skim off any foam that rises. Add kombu, cover and lower to simmer for 1 hour. Add ¾ tsp sea salt and continue cooking 30-45 minutes or until beans soften.
Cook the chickpeas the same way in a separate pot.
While beans are cooking, steam green beans 3-5 minutes or until tender.
Remove green beans and set aside in a bowl. Combine green beans, onion, basil, oregano and cooked beans into the same bowl.
Whisk olive oil, apple cider vinegar, pepper and remaining ¼ tsp sea salt. Pour onto bean salad and marinate 1 hour or overnight in the refrigerator.
Yields 4-6 servings.
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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