Ingredients

The following ingredients have 4 Servings
  • 2 cups of red kidney beans ((354g))
  • 8 cups of water
  • 1 cup mixed bell peppers
  • 1 celery stalk (sliced in small pieces)
  • 8 cloves of garlic (minced)
  • 2 tsp of parsley (fresh or dried)
  • 2 tsp sage
  • 2 tsp of garlic granules
  • 2 bay leaves
  • ½ tbsp of himalayan pink salt
  • 5 sprigs of thyme
  • 2 tsp of black pepper
  • 1 large onion (sliced)
  • coconut oil or olive oil

Instruction

  • Thoroughly rinse the red kidney beans to get rid of any dirt or debris.
  • Soak the beans in the water, cover and set aside overnight.
  • Discard the water, strain and rinse off the beans.
  • Carefully add the beans and all of the vegetables (add only half of the onions) into the pot.
  • Now add your herbs and spices - black pepper, pink salt, sage, garlic granules, parsley and and stir.
  • Tie the bay leaves and thyme stems together to form a bouquet garni (bundle) and add that to the pot
  • Add 1tbsp of coconut oil or olive oil to the pot.
  • Pour 8 cups of water into the pot and bring it to the boil.
  • Once boiled reduce the flame to low, cover with a lid and simmer for 2 1/2 - 3 hours
  • During the given time the water will evaporate so only 1/4 is left (enough to cover the beans)
  • Once 2 1/2 hours have passed, remove about 1/2 cup worth of beans from the pot and mash them then return them to the pot
  • stir and leave the beans to thicken (it should thicken within 30 minutes) so check frequently
  • Meanwhile, in a separate frying pan, add 2 tbsp of coconut/olive oil and saute the remaining onions until they are golden brown.
  • Discard the bouquet garni (herb bundle) and serve the onions on top of the beans
  • Make sure to do a taste test and adjust seasoning if required before serving