Black turtle beans are very popular in Latin America and also in India. They have a rich, meaty texture and are a good source of magnesium, zinc, iron and other minerals. With the addition of the seaweed, this stew is full of ki energy.
You will need to soak the beans for at least a few hours or overnight prior to cooking them.
1 cup black turtle beans
4-5 inch piece of dried kelp (kombu)
2 or 3 carrots, cut into large chunks
Shoyu or tamari traditionally made soy sauce
Step One: If possible soak the black beans for at least 4-6 hours. Put the beans in a pan and cover with water, simmer with a tight lid for an hour. Add the carrots and continue to cook until the carrot and beans become soft all the way through. If the beans run out of water, add a little more.
Step Two: Add 2-3 tsp shoyu or tamari soy sauce and cook for a few minutes more. Taste the beans and see if they have enough seasoning, if they done then add another tsp of soy sauce, cook another few minutes and then taste again.
Step Three: Simmer the beans without a lid until any excess water has disappeared.
These beans are delicious cooked this way, but if you would like some more flavour, try adding some bay leaves or slices of root ginger at the beginning of cooking the beans.
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