Mixed Bean Salad

Description:

Recipe from Autumn 2014 issue of True Natural Health

Ingredients:                                                                                

1 cup black turtle beans

1 cup borlotti beans

1 cup white navy beans, also called American beans

½ cup chick peas, also called Garbanzo beans

Sea salt or Himalyan salt, or Tamari soy sauce

Lemon juice, amount as desired

2 stalks of celery, chopped fine

1 cup of shallots, chopped fine

½ cup fresh oregano and/or parsley, chopped finely

Method

1. If you haven’t soaked beans overnight, then bring to boil with purified water and boil hard with the lid off for 15 minutes, switch off and leave in that hot water for 15 minutes at least or longer.
2. When ready to cook, drain and wash, and place a few bay leaves in with new purified water and bring to boil. Simmer till soft, usually takes about 1 hour for this size legume.
3. While still warm, add sea or Himalyan salt, or Tamari and fresh lemon juice and stir in well. When cool, add celery, shallots and fresh herbs.
4. Enjoy with a refreshing carrot and beetroot and greens salad and cold or cooked quinoa, brown rice, barley; and/or baked sweet potato, pumpkin or potato.