African Red Beans

• 1 lb dried red kidney beans, presoaked overnight
• 8 cups water
• 1 cup celery, chopped
• 4 bay leaves
• 3 tablespoons fresh garlic, minced
• 2 teaspoons dried thyme, crushed
• 1 teaspoon powdered kelp (sub sea salt, powered miso, spike or vegetarian bouillon powder)
• 1 cup green pepper, diced
• 1 tablespoon fresh parsley, finely chopped
• sea salt & pepper, to taste

1. Pick through beans to remove any bad ones. Soak in plenty of water, overnight if possible (about 6 hours minimum). Don't add salt at this stage, it will only make the beans tough.
2. Ready to cook - drain and rinse the beans thoroughly then place them in a large pot with the 8 cups of fresh water, the onion, celery, and bay leaves.
3. Bring to a boil, cover and reduce heat. Cook over low heat for about an hour or until the beans are tender.
4. Stir and mash beans against side of pan, leaving some whole.
5. Add green pepper, garlic, parsley, thyme and seasonings to taste. Cook uncovered over low heat until almost creamy for about 20 minutes.
6. Remove bay leaves before serving over some hot cooked brown rice.

kidney beans, water, celery, bay leaves, fresh garlic, thyme, powdered kelp, green pepper, fresh parsley, salt

Taken from www.food.com/recipe/african-red-beans-456933 (may not work)