1 1/2cupssprouted navy beans, soaked in filtered water overnight
2-3tablespoonsgood olive oil
1teaspoon ground cumin
1/2cuporganic crushed tomatoes
1dried lime, pierced in several places (can purchase at middle eastern markets and specialty stores)
• Feta cheese, sprouted bread, and fresh herbs and greens such as parsley, watercress and scallions, for serving
Drain the beans. In a large saucepan cover the beans with fresh filtered water and bring to a boil. Simmer gently until tender, about 1 hour. Remove from heat, add a generous pinch of salt and let stand for 5 minutes then drain.
Heat the oil in another saucepan. Add the cumin and turmeric and stir for 1 minute.
Add the beans, tomatoes, dried lime and 1 ½ cups of fresh filtered water. Bring to a boil, cover partially and simmer for about 30 minutes.
Discard the lime and season the beans with salt to taste.
Serve with feta, sprouted bread and fresh herbs and greens.
Note: great with baked white fish (seasoned lightly with garlic salt and brushed with Dijon mustard and crushed pistachios before baking).