top of page
  • Elianni Gaio

How to Be Cooking Beans in Order to Maximize its Nutrients and Minimize its Toxins

Black Beans with Chicken or Pork Sausage

Serves: 10 and more

Time Preparing: 24 hours soaking and rinsing the beans

Time Cooking: 6-8 hours

Total Time: 30 hours or more


- 6 cups black beans

- 2 tablespoons sea salt

- 3 tablespoons ghee or fat of choice

- 2 pounds of chicken or pork sausage (optional)

- 2 bay leaves

- 15 large garlic cloves, minced

- 12-15 cups of filtered water (to be used in the cooking process)

- 18 tablespoons apple cider vinegar or fresh lemon juice


First Step

Soaking the Beans

Pick over the beans for small rocks, debris or damaged grains

Place the beans into a large bowl

Rinse the beans abundantly

Cover the beans with cold water (at least twice more water than beans)

Add 6 tablespoons apple cider vinegar or lemon juice

Cover the bowl with a tea towel, reserve it at a fresh place

Soak the beans for 24 hours

For better digestibility

Rinse and refresh the water and the vinegar or lemon juice twice during the soaking period of 24 hours (repeat the first step twice into the 24 hours soaking process)

Second Step

(Once soaking process is complete)

How to Cook the Beans

Drain the soaked beans

Rinse abundantly

Transfer beans into a large pot

Add 10-12 cups filtered water (water to cover beans by 2-3 inches)

Bring to a boil in a medium heat

With a spoon remove completely the foam like substance that comes to the top of the pot

Add bay leaves (optional) partly cover pot with the lid

Reduce to low heat

While cooking Beans be always checking their water level because they absorb lots of water.Add more water as needed

Simmer for 2 hours, stirring occasionally

Add sausages (optional)

Simmer for 1-2 more hours, until beans are soft and creamy

Third Step

Seasoning the Beans

In a small skillet or pan heat ghee over medium heat, until hot

Add garlic, stir frequently, until it is golden browed, 5-7 minutes

Fourth Step

Stir garlic into the beans

Add sea salt, stir well

Continue simmering for about 10-15 minutes

Serve immediately

Leftovers can be into refrigerator for 5 days or frozen into portions up to 3 months

39 views0 comments
bottom of page