• 1 cup black beans, soaked overnight with kombu
  • 3 cups water
  • 2 tbsp. olive oil
  • 1 large onion, peeled and diced
  • 3 garlic cloves, peeled and minced
  • 11/2 tsp. cumin
  • 1 jalapeno pepper, deseeded and diced
  • 2 celery stalks, diced
  • 1 yukon gold potato, diced
  • 4 cups chicken stock
  • 1 1/2 tsp. sea salt
  • Freshly ground black pepper
  • ¼ cup cilantro, minced

Instructions

  1. Discard beans soaking water. Bring beans and 3 cups fresh water to a boil.
  2. Skim foam and discard.
  3. Cover, reduce flame to simmer and cook 1 hour and 15 minutes.
  4. Add ½ tsp. sea salt and continue cooking 15-20 minutes or until beans soften.
  5. In a separate pot saute onion, garlic and cumin 1-2 minutes.
  6. Add jalapeno, celery, potato chicken stock remaining sea salt and black pepper (to taste).
  7. Add the cooked beans to the pot. Cover and cook 15-20 minutes. Garnish with cilantro.