2 cups black beans, soaked overnight and drained
2 Tbsp. coconut oil
1 large onion, peeled and diced
1 large carrot, peeled and diced
4 stalks of celery, diced
2 medium stalks of burdock root, diced (ask your grocery about it--very important to this version)
2 Tbsp. garlic, minced
2 Tbsp. ginger, minced
2 cups yams or sweet potato, peeled and cut into 1 inch cubes
2 bay leaves2 Tbsp. seed spice blend (recipe follows)
6 to 8 cups water
Ground toasted seed blend, fresh cilantro, fresh lime juice and salt to taste.
Heat coconut oil in large pot over medium heat. Add onion, carrot, celery, and burdock root. Saute for 2 more minutes and add the soaked, drained beans and bay leaves. Cover with cold water and bring to a boil. Reduce heat to simmer for 1 hour or until beans are almost cooked through. Add cubed yams and continue cooking until beans and yams are cooked through and tender, about 20 to 30 minutes. Before serving season with remaining ground toasted seed blend, fresh cilantro, lime juice and salt if needed.
Serves 6
P.S. Solid coconut oil is extremely healthy. It burns at a much higher temperature than other oils so the free radical release is not a problem.
5 Seed Blend:
4 Tbsp. fenugreek seeds
4 Tbsp. cumin seeds
4 Tbsp. yellow or black mustard seeds
4 Tbsp. coriander seeds
4 Tbsp. fennel seeds
Mix seeds together and divide mixture into two.
To toast seeds, place 1/2 seed blends in a hot preheated dry skillet and gently stir for one to two minutes or until seeds begin to pop. Do not allow seeds to burn. Remove seeds from hot pan and allow to cool before grinding. Seeds can be ground in a coffee grinder or with mortar and pestle prior to use. Do not grind seeds to a fine powder. Store both raw seeds and toasted seeds in an airtight container.
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