• 2 cups red beans (or half red and half pinto beans)
  • 6 cups water
  • 1 small onion diced
  • 1 medium carrot diced
  • 1 small green onion diced
  • strip of kombu
  • 2 bay leaves
  • 2 tsp. cumin
  • 1/2 cup medium picante sauce (optional)
  • 1 tsp. chili powder or to taste
  • 1 tbs. olive or sesame oil
  • 1/4 cup tamari soy sauce or to taste

1. Sort beans on a tray, and rinse. Soak the beans overnight. Combine beans with kombu, bay leaf and water and cook 1/2 hour.
2. Add cumin, chili powder, carrots and onions (and picante sauce if desired.) Cook additional 1/2 hour.
3. Add green pepper, canola oil and tamari as soon as beans are tender.
4. Remove or dice and return kombu if desired.
5. For extra smoothness remove 1/2 – 1 cup of beans, puree and return.
6. Simmer 10 minutes and serve.
Delicious with cornbread and rice.

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