Black Beans

Slow-cooked with aromatics and kombu for depth — a simple, nourishing staple.

Ingredients

• 1½ cups dried black beans

• 1 (6-inch) piece kombu

• ½ onion

• 1 garlic clove

• 1 bay leaf

• Salt, to taste

Instructions

1. Soak the Beans
   Rinse the black beans thoroughly in a strainer. Transfer to a bowl and cover with water by 1–2 inches — the beans will swell as they soak. Let sit overnight.

2. Cook the Beans
   Drain and rinse the soaked beans. In a medium pot, add the beans, kombu, onion, garlic, and bay leaf. Cover with fresh water by about 1 inch and bring to a boil over medium-high heat.

3. Simmer
   Once boiling, reduce the heat to low and cover with a tight-fitting lid. Simmer for 60–90 minutes, checking occasionally, until the beans are tender.

4. Season and Serve
   Once the beans are soft, season generously with salt. Remove aromatics if desired. Serve warm or let cool and store.