Method for Soaking and Stewing Legumes

To soak legumes: Place your desired quantity of legumes (such as chickpeas, black beans, or wild rice) in a bowl. Submerge them completely in water. Add 1 piece of kombu seaweed and a splash of apple cider vinegar. Let them soak overnight.

To stew legumes: After soaking, drain the legumes. In an Instant Pot or a large pot on the stove, combine the soaked legumes with 1 whole onion, 2 garlic cloves, 2 bay leaves, and salt to taste. Add aromatics like ginger or turmeric as desired.

If using an Instant Pot, cook for 40 minutes. If slow cooking in a pot on the stove, cook for about 2 hours, or until tender.

Once cooked, store the stewed legumes in glass containers in the fridge for up to a week, ready to be added to salads and green vegetables.