Red Beans

This is the base for the Jamaican Style Red Beans & Rice. I will post the beans by themselves because they are so versatile and can be used in lots of different recipes. Make a big batch and freeze what you don't use. You'll come up with something when you go scavenging in the freezer at a later date!

2-3 T. olive oil
1# small red beans
1 med onion, chopped fine
1 or 2 jalapenos, chopped fine
3 med garlic cloves
1 t. fresh thyme or 1/2 t. dried thyme
1 t. sweet paprika
2 bay leaves
1/2 t. cayenne pepper
Pepper
3 c. veggie broth
6 c. water
1 thumb size piece kombu
1 t. red wine vinegar

* remove seeds and veins of jalapeno if you do not want spicy beans.

Using 4 qts cold water and 3 T. salt, add beans and soak 8 hours. Drain and rinse. Heat oil and sauté onion and jalepeno. Add garlic and cook for a couple minutes. Then add seasonings and mix. Next add veggie broth, water, kombu and beans and simmer for 45-60 mins. Remove kombu & bay leaves. Add vinegar and cook for additional 30 mins or until beans are tender.

* Legumes contain phytic acid which interferes with the absorption of zinc, iron, calcium and many other essential minerals. Phytic acid is water soluble though. So soaking the beans for at least an hour and rinsing well neutralizes the acid. As a result you have a bowl full of vitamin and mineral rich beans!

* Ok, as promised, here's the scoop on kombu. Kombu added to legumes during cooking infuses them with minerals, improves digestibility, reduces gas (hurray!), and tenderizes.