How to bake beans from dry:
1 Cup of 15 Bean Mix (or other dried beans of choice)
3 Cups of Water
Salt if desired
1. Put beans in a large pot and cover with lots of water and let soak over night.
2. Drain the water and rinse the beans well.
3. Place the beans and 3 cups of water in a large pot and add the salt if using. Bring the beans to a boil and reduce to a simmer. Cook the beans until tender. I cooked mine for about 45 minutes ( see notes above about the doneness of the beans).
4. Drain the beans over a pot or bowl so that you can keep the cooking liquid for the soup broth.
Sweet Potato and Bean Soup adapted from this recipe by Sarah Britton (My New Roots)
2 Cups cooked beans ( from 1 Cup dried) + 2 Cups cooking liquid
1 small red onion, diced
2 leeks, chopped
3 large cloves of garlic, minced
1 medium sized sweet potato, chopped in large chunks
2 carrots, chopped
2 stalks celery, sliced
2 Tbsp clarified butter or butter (stay tuned for a post on clarified butter)
1 tsp coriander
1/2 tsp cinnamon
1/4 tsp crushed chilies
2 tomatoes, diced
juice of 1/2 lemon
1/2 Tbsp maple syrup
1 Tbsp olive oil
salt to taste
1. Puree 1 cup of the cooked beans with the cooking liquid using blender or immersion blender. If you don't have a full 2 Cups of cooking liquid left, just add enough water to make up the difference.
2. Melt the butter in a large pot over medium heat and add the coriander, cinnamon, and chilies. Stir just long enough to get a nice smell without the spices burning ( a couple of minutes). Add the onion, leek, and garlic and cook until the onion starts to soften. Add the other vegetables, and stir to mix. Continue cooking for about 5 minutes.
3. Add the whole beans and bean puree and cook over medium-low heat until the vegetables are tender ( about 15 minutes).
4. Remove from heat and stir in the maple syrup, cilantro and lemon juice. Season to taste.
5. Serve hot garnished, with a drizzle of olive oil and cilantro sprigs.