Did you know you can make your own beans? It's easy, it's fast, you can start 'em cooking in the morning before you leave for work, and you have a nice side (or main) dish ready when you get home. Then you can double the recipe, freeze the leftovers and throw them in everything from soups to chilies.
Basic Beans
2 cups navy, white, black, or kidney beans
2 tbsp. whey or fresh-squeezed lemon juice (opt.)
filtered water
4 cloves garlic (opt.)
1 tsp. celtic sea salt, or to taste
freshly ground black pepper, to taste
The night before, place the beans in a glass bowl and cover to double the height with filtered water; add lemon juice or whey. Cover to keep dust out.
In the morning, drain the beans and rinse. Place in a medium saucepan with filtered water about 2 inches above the level of the beans; bring to a boil. A large amount of foam will rise to the topβskim off with a spoon and discard. Add garlic (if using), salt and pepper. Reduce heat to Low, cover tightly, and boil for 6-8 hours until beans are soft and water is completely absorbed.
Instant Pot Method: Soak beans for at least 7 hours or overnight, drain, place in Instant Pot, cover with water, and pressure cook for 9 to 14 minutes. (Adjust based on length of soaking time.) Allow steam to release naturally.
If desired, grate organic cheddar or asiago cheese overtop when serving.
Goes well with: salad, cottage cheese, ginger carrots, roast beef, brown rice pilaf, steamed veggies, sprouted grain toast with raw honey.
