Cook 2 cups of black beans in 4 cups of water with a few pieces of wakame seaweed and sea salt until soft (about 2 hours)
Saute in coconut oil until the veggies are soft:
- a diced onion
- a few cloves chopped fresh garlic
- a few diced carrots
- a few peeled, diced sweet potatoes
- a handful of shiitake mushrooms
- 1 T Mushroom Mama Immune Warrior Tea
Add veggies to black beans and add 1 can coconut milk and tamari to taste.
Simmer for a few minutes.
Saute 1 cup shaved coconut in coconut oil. This is sooo good for you…all this coconut oil! Set aside for garnish.
Garnish with fresh cilantro, diced avocados and scallions, sautéed coconut and a few squeezes of fresh lime.
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