Makes: 6 cups cooked beans
Total Time: 1 hour 30 minutes plus soaking time
Ingredients
- 2 tablespoons fresh lemon juice
- 1 pound dried beans
- 2 tablespoons olive oil
- 1 yellow onion, chopped
- 2 cloves garlic, chopped
- 1 leek, chopped
- 2 bay leaves
- 2 tablespoons thyme, fresh, chopped
- 2 tablespoons fresh sage, chopped
- 1 teaspoon dried kelp, or dulse (optional)
- 6 cups beef bone broth, organic
- 1 tablespoon unrefined sea salt
- 1 teaspoon ground black pepper
- 1/2 cup fresh parsley, chopped
Directions
1. Rinse the beans well, discarding any small stones or debris. Place the beans in a large bowl and cover beans with 3 inches of warm water and 2 tablespoons freshly squeezed lemon juice. Soak at room temperature for 24 hours.
2. Drain soaked beans and transfer to a large pot. Add olive oil, onion, leek, and garlic and sauté until onion is translucent and just begins to brown. Add broth and bring to a boil. Reduce heat and simmer for 10 minutes, skimming off and discarding any foam on the surface. Add bay leaves, thyme, sage, and kelp. Reduce heat, cover and simmer, gently stirring occasionally, for 45 minutes. Uncover, and simmer gently for an additional 20 minutes, or until beans are tender and broth has been absorbed. Discard bay leaves and season with salt and pepper, garnish with parsley and serve.
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