Step 1

Add beans, onion, garlic, and kombu to a pot and cover with 3 inches water/vegetable broth. We went with a ratio of about 2/3 water and 1/3 vegetable broth for a little flavor.

Step 2

Cover and bring to a boil over high heat. Then reduce to a simmer and cook uncovered for 1 hour - 1 hour 45 minutes or until the beans are tender. If during that time the beans are no longer covered in enough liquid to cook, add more water or vegetable broth to just cover.

Step 3

Once tender, remove the onion and kombu and scoop out any excess liquid that’s making the beans soupy (some liquid is good, just scoop out any excess sitting at the top).

Step 4

Season beans to taste at this time. We added salt, cumin powder, and chipotle peppers in adobo sauce. Then increase heat to medium/medium-high (the beans should be bubbling) and cook - stirring occasionally (uncovered) - for 10-15 more minutes. The liquid should evaporate a bit more.

Step 5

Your beans are now ready to enjoy! These make a delicious addition to burrito bowls, burritos, tacos, nachos, taco salads, veggie burgers, and more. You could also add them to chili!

Step 6

Store beans well covered in the refrigerator up to 5-7 days. Will keep in the freezer for 1 month (oftentimes longer).