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1
To prepare the beans:
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Soak beans in 4 cups water for 6-8 hours.
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3
Drain the soaking water from the beans.
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4
Rinse and swish beans in fresh water several times and discard rinse water.
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5
This helps reduce gassiness of beans.
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6
Put beans in a pot large enough so it is only half full.
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Add enough water to the pot so it comes to an inch or so above the beans.
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8
Boil beans on high heat.
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9
To reduce gassiness even further, you can scoop off and throw away the white foam that forms on top of the water.
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10
Add more water if you need to so the beans are always under at least 1 inch of water.
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11
Turn heat down to low so the beans are barely bubbling.
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12
Cover the pot and cook beans until very tender (1 1/4 to 2 hours).
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13
To further reduce gas and help digestion, you may want to add 1 teaspoon of savory or ground fennel to the beans during cooking.
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14
To prepare the soup:.
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15
Drain beans and save cooking water.
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16
Add enough water or broth to total 12 cups of liquid.
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17
Add onion and broccoli to beans and simmer on medium/low heat for 20 minutes.
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18
Add the rest of the ingredients (except gomashio) and cook 20 minutes longer on medium heat.
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19
If desired, blend 4 cups of the soup, then add it back in with the rest of the soup.
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20
Serve hot and enjoy.
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Sprinkle with gomashio if desired.
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22
Keeps 5-7 days in fridge or may be frozen.
