Later note on a new discovery: Beans cook faster and very soft by bringing to a boil and adding a little baking soda. Cover and let stand until ready to cook
(I still soak mine overnight. I'm not sure, but I've heard that unsoaked beans also benefit with the baking soda added after bringing them to a boil, adding the soda, covering and letting sit a while before cooking. Then make sure to drain the beans and wash off any baking soda. Put in fresh water and then cook with salt.)
INGREDIENTS:
- 1 cup black beans, sorted and washed and soaked overnight.
- A handful of vegetables such as carrots and or celery, chopped
- Water for cooking the beans
- 1 teaspoon salt
- 1 tablespoon molasses
- 1/4 teaspoon oregano
- 1/4 teaspoon basil
- 2-3 tablespoons ghee
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 1 t coriander powder
- 1/4 teaspoon asafetida
- 1/4 t ground black pepper
- Slices of lemon
PREPARATION:
- Bring the beans to a boil in about 6 cups of water. Cover and lower heat to a simmer and cook. To shorten cooking time, start the beans early in the morning with salt, a few hours before it's time to cook the meal. Bring to a boil, cover and let them sit until ready to prepare the meal. Then cook about 1 1/2-2 hours (unless you have a pressure cooker) until the beans are very soft.
- When the beans are nice and soft, add the molasses and the oregano and basil.
- Next, in a small saucepan, heat the ghee until nice and hot and add the mustard seeds and cumin seeds. When the mustard stops popping add asafetida and black pepper and coriander powder and pour into the soup.
- Offer to Krishna with rice and a slice of lemon to squeeze into the soup.
VARIATION:
Leave out the vegetables. Add a little more beans and cook until thick with less water. They should be cooked 1 and 1/2 to 2 hours until very soft.