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Kombu seaweed when making beans
Started
by Melissa
on November 30, 2009
This question is for Alicia or anyone else who knows - in the book it says to throw in pieces of kombu seaweed when making beans. After the beans are done the seaweed is still whole (at first I assumed it would evaporate/melt, etc into the beans). Do you remove the seaweed or should I be mixing it in or eating it?
Thanks!
Think of it like a bay leaf in soup. It adds the flavor (and reduces gas) but you don't need to eat it.
Whew! I'm glad to hear that b/c I have to say - I did not want to eat it. It didn't smell the best :-) It will make a good gift for the compost pile!
I made the azuki beans with butternut squash (p. 241 of TKD) last night and I wasn't sure what to do about the kombu. Since it was the first time I've ever used it, it wasn't THAT appealing. It doesn't say in the recipe to take it out, but on the kombu package itself it says to remove when making a broth... so after testing my squeamish level, I thought I'd remove it.
I was making a couple of other dishes as well. Then... I forgot about the kombu! I added the squash to the beans, and I guess when everything was ready, I gave it a couple of stirs... and I didn't think of it until we were all sitting at the table eating. I don't know where it went! Maybe in my belly! I didn't even notice.
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