- 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
- 1 & 1/2 tsp. cumin
- 1 jalapeno pepper, seeded 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
- Discard beans soaking water. Bring beans and 3 cups fresh water to a boil.
- Skim foam and discard.
- Cover, reduce heat to simmer and cook 1 hour and 15 minutes.
- Add ½ tsp. sea salt and continue cooking 20-25 minutes or until beans soften.
- In a separate pot saute onion, garlic and cumin 1-2 minutes.
- Add jalapeno, celery, potato, chicken stock, remaining sea salt and black pepper (to taste).
- Add the cooked vegetables into the bean pot.
- Cover and cook an additional 10-15 minutes.
- Garnish with cilantro.
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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