Invite your friends to a potluck and offer delicious, warming black bean soup as a starter. Have you been to a potluck lately? What did you bring?
Black Bean Soup
4 cups dried black turtle beans
1 six-inch strip kombu or kelp
3 quarts water (cooked bean liquid can be used)
1 large yellow onion, diced small (~1½ cups)
1 tablespoon dried basil
1 tablespoon cumin
1 teaspoon curry powder
8 cloves fresh garlic, minced
2 tablespoons fresh ginger root, finely grated or minced
4 medium carrots, diced small (~2 cups)
1 large rutabaga, diced small (~2 cups)
8 stalks celery, diced small (~2 cups)
3 tablespoons wheat-free or regular tamari
2 tablespoons mirin (rice cooking wine)
1 tablespoon sea salt
½ bunch fresh parsley
1. Soak beans overnight with kombu or kelp and 2 quarts of water.
2. Rinse beans and place in large pressure cooker with the same piece of sea vegetable and enough fresh water to cover by 1 to 2 inches. Bring to a boil, and skim off any foam. Secure lid and pressure cook for 45 minutes or less, depending on your cooker. If you are not pressure cooking, use a large pot and cook the beans for 75 minutes. Beans should be soft, but not mushy.
3. Sauté onions in a few tablespoons of water in a large pot for several minutes; add spices, garlic and ginger, and sauté 2 or 3 minutes more. Add beans, bean water and enough liquid to equal three quarts added liquid. Cook on medium heat for 10 minutes.
4. Add other vegetables. Cook until they begin to soften, 15 to 20 minutes.
5. Add tamari, mirin and salt and simmer 10 minutes.
6. Garnish with parsley.