• 2 quarts Filtered Water
  • 2 Cups Black Turtle Beans
  • 1 Spanish Onion Chopped
  • 1 Carrot Diced
  • 1 Stalk Celery Diced
  • 5 Bay Leaves
  • 2 tsp. Sea Salt
  • 2 quarts Veggie Stock
  • 4 Tbs. Tamari
  • 1 Tbs. Ground Coriander
  • Sea Salt to taste
  • Juice ½ Lemon
  • Lemon Slices
  • Freshly ground Black Pepper to taste

A classic, creamy black bean puree seasoned with coriander and lemon overtones.

Pick over Black Beans removing those that are broken and any stones.  Cover beans with water and soak for 6 hours or overnight in the refrigerator.
Cut Onion, Carrot and Celery into small pieces.
Add them to the pot along with Black Beans, Bay Leaf and Stock or Reverse Osmosis Water. Simmer until the beans are very soft; about an hour and a half. Add Salt, Ground Coriander, Tamari and Black Pepper.
Process until pureed.

Return to heat.  Stir in Lemon Juice. Adjust seasonings.  Float lemon slices on top. Serve.