3½ cups mung beans - soaked overnight in purified water with a splash of acv
2-inch piece of kombu (optional)
2-3 bay leaves (optional)
2-3 garlic cloves - crushed with a knife and peeled (optional)
sea salt
for the black beans
1 cup black beans - soaked overnight in purified water with a splash of acv
2-inch piece kombu (optional)
2-3 bay leaves (optional)
2-3 garlic cloves - crushed with a knife and peeled (optional)
sea salt
Instructions
to cook the mung beans
Drain and rinse the mung beans. Place them in a large soup pot with at least 12 cups of purified water. Add the kombu, bay leaves and garlic, if using, and bring to a boil. Lower the heat to a simmer and cook, covered, for 10-15 minutes, until the beans are soft, but still intact. Start checking at 8 minutes, since some mung beans cook very quickly. Add salt at the end.
Drain the beans over a colander placed over a bowl or pot, saving the bean cooking liquid for later (we'll be using it as a veggie broth in a bunch of dishes in this meal plan). Compost or discard the kombu and bay leaves. You should end up with about 9 cups of cooked mung beans. Separate out 3½ cups of the beans and proceed to marinate them (recipe below). Store the rest of the beans refrigerated in an air-tight container until ready to use for the other dishes.
to cook the black beans
Drain and rinse the black beans. Place them in a large soup pot and cover with plenty of purified water. Add kombu, bay leaves and garlic, if using, and bring to a boil. Lower the heat to a simmer and cook, covered, for 20 minutes. Check the beans for doneness at this point. If the beans are not done yet, continue cooking them until they are soft and buttery, but still intact. This can take up to an hour. Add salt at the end. Drain the beans and compost or discard the kombu and bay leaves. Store the beans refrigerated in an air-tight container, until ready to use in the chili.
Recipe by Golubka Kitchen at https://golubkakitchen.com/plant-based-winter-meal-plan-part-1/