Red Beans with Peppers and Ginger

Small red beans cook to tenderness overnight in a crock pot without soaking. I start them in the evening before I want them, add the kombu in the morning, and then complete the cooking about an hour before serving.

• 1 c small red beans
• 5 c water
• 1/2 piece kombu, chopped

• 2-3 tbsp olive oil
• 2 large cloves garlic, minced
• 1 tbsp chopped fresh ginger
• 1/4 tsp powdered ginger
• 1/8 tsp cayenne
• 1 large onion, diced
• 1 poblano pepper, seeded and chopped
• 1 large green bell pepper, chopped
• 1 tsp salt or to taste

Cook the red beans in water until soft - I put them in a crock pot overnight. Add the chopped kombu.

Saute the garlic and ginger in the olive oil for a few minutes. Add the onion and chopped peppers, cover and let saute 5-10 minutes or until thoroughly tender. Add to the cooked beans, and add salt to taste.

To thicken the sauce, take about 2/3 cup of the cooked beans, mash them and return to the cooking water. Let the dish sit another 15 minutes or so to get acquainted.