Recommended recipe by Milica (Millie) Milovanovic. From "Life of a Metal"/ Educational/Dieting
You will need:
•1 cup red beans
•1 onion
•1 inch of Kombu seaweed
•½ tsp sea salt
•3 ½ or 4 cups of water
Preparation:
Wash the beans first and then soak them overnight. Discard the water before cooking it the next day and add fresh water. Place kombu on the bottom of the pot and add diced onions on top. Turn the heat on and wait until it boils. After boiling decrease the flame to low. Cook for another 30 minutes or so, depending on the freshness of beans (try the beans to check). Untill beans are cooked 70%-80 % add salt. This is really important, to cook the salt for 20 minutes so that it becomes digestible. Serve with parsley or scallions.
Note: It is really important to soak grains and beans. Soaking enables the cooking process to eliminate the toxins and non-digestable components from grains and beans (trypsin inhibitors, olygosaccharides, phytohaemagglutinin, phytic acid, etc..).