The beans and lentils I used:
- kidney bean, red bean, garbanzo bean, lava bean, black bean, green lentil, red lentil and brown lentil
however, use what you like.. any and all will work..
1.) Wash and Soak beans and lentils over night..
2.) morning: Rinse and pour all into your slow cooker
3.) poor safflower oil – oh about, 1/2 cup.. up to you..
3.) add vegetables if you like.. this time, I did not.. but you may)
4.) add fresh herbs.. I like oregano, tarragon and thyme.. but use what you have.. or dry herbs are fine too..
5.) sea (mineral) salt and black pepper…
6.) I also add: dry mustard, celery seed, garlic, onion, chili peppers
7.) add your favorite bouillon ( I use non-”beef” but up to you)
8.) fill to the rim with clean water.. mix and turn on low all day..
later on that night.. enjoy!
