Kombu Whole Seaweed Cream Background

Kombu

(Laminaria setchellii)

$6.40$54.00

Clear
Quantity:

Adds flavor and body to soups

Great cooked with beans

Makes a delicious umami broth

Description

Kombu is a hearty and nutritious sea vegetable that adds lots of flavor and body to soups, broths and bean dishes. It takes 60 to 90 minutes to cook tender, so it holds together well in dishes that require long cooking times.

Kombu is a Brown seaweed and is a rich source of minerals, iodine, other trace elements, and therapeutic polysaccharides. It will retain its quality for two to three years if kept dry and away from light and heat.

Although we strive to produce perfectly clean sea vegetables, please inspect for small crustaceans or shellfish before using.

Beans with Kombu

A yummy, nutritious dinner; as a vegetarian chili or with meat. We often double this recipe as it is even better tasting the second day.
Makes two-three servings.

Ingredients

• 1 oz Kombu, cut into ¼” pieces
• 1 cup dried beans of your choice or two 15 oz canned beans (drained) (we like Cannellini beans or kidney beans)
• ½ -1 lb ground beef (optional)
• 3 cups tomato sauce
• 1- 6 oz can tomato paste
• 1 cup finely chopped carrots
• 1 medium-sized onion or leek, finely diced
• 1 sweet red pepper, chopped
• 2 Tbsp chili powder
• 1 Tbsp cumin
• 1 Tbsp oregano, ground
• 1 tsp sage leaves, ground
• 3 Tbsp olive oil or butter
• 2 tsp salt, or to taste
• Sour cream, shredded cheese, avocado wedges or chopped tomatoes for toppings (optional)
• Hot sauce to taste (optional)

Directions

Soak the beans overnight. Snip the Kombu into small pieces (about ¼” or smaller) with scissors and set aside in a bowl.
Drain and rinse the beans. Cover with hot water and bring to a boil in a 4-6 quart size pot.
Simmer for 15 minutes, then drain the water and add the tomato sauce and tomato paste, Kombu, chopped carrots and and red pepper, diced onions or leeks, olive oil or butter, salt and spices.

Cover the pot, bring to a boil and simmer for 2 hours or until beans are tender.
• Add your favorite hot sauce to taste and top with sour cream, shredded cheese, avocado wedges and/or chopped tomatoes.

Notes:
You can also use 1 oz (6-7tsp) of our Kombu-Wakame Powder or Six Mix Seaweed Powder instead of whole Kombu.
Dried old beans don’t cook tender very easily. The best beans are from the previous growing season. Try to get some from a local farmer or farmer’s market.
If using canned beans, add them to the pot after 1 hour and cook for an additional ½ hour together with the other ingredients.

Wild Pacific Kombu
Wild Pacific Kombu
James harvesting Kombu seaweed 1
James Jungwirth knee deep in Kombu.
“I try to include some seaweed in my diet every day, and it helps with digestive issues. I am constantly trying to balance gut flora, and I'm not sure if it's the transit time or mineral composition that it helps, but it does indeed help. I also like having some on hand at my clinic for my clients.""
Emily
Sundial Medicinals - Utah

Kombu

(Nereocystis luetkeana)

$6.40$54.00

Clear
Quantity:

Adds Flavor and Body to Soups

Makes Delicious Umami Broth

Great Cooked with Beans

James Harvesting Kombu
James Jungwirth knee deep in Kombu.
Wild Pacific Kombu
Wild Pacific Kombu

Description

Kombu is a hearty and nutritious sea vegetable that adds lots of flavor and body to soups, broths and bean dishes. It takes 60 to 90 minutes to cook tender, so it holds together well in dishes that require long cooking times.

Kombu is a Brown seaweed and is a rich source of minerals, iodine, other trace elements, and therapeutic polysaccharides. It will retain its quality for two to three years if kept dry and away from light and heat.

Although we strive to produce perfectly clean sea vegetables, please inspect for small crustaceans or shellfish before using.

Beans with Kombu

A yummy, nutritious dinner; as a vegetarian chili or with meat. We often double this recipe as it is even better tasting the second day.
Makes two-three servings.

Ingredients:

• 1 oz Kombu, cut into ¼” pieces
• 1 cup dried beans of your choice or two 15 oz canned beans (drained) (we like Cannellini beans or kidney beans)
• ½ -1 lb ground beef (optional)
• 3 cups tomato sauce
• 1- 6 oz can tomato paste
• 1 cup finely chopped carrots
• 1 medium sized onion or leek, finely diced
• 1 sweet red pepper, chopped
• 2 Tbsp chili powder
• 1 Tbsp cumin
• 1 Tbsp oregano, ground
• 1 tsp sage leaves, ground
• 3 Tbsp olive oil or butter
• 2 tsp salt, or to taste
• Sour cream, shredded cheese, avocado wedges or chopped tomatoes for toppings (optional)
• Hot sauce to taste (optional)

Directions:

Soak the beans overnight. Snip the Kombu into small pieces (about ¼” or smaller) with scissors and set aside in a bowl.
Drain and rinse the beans. Cover with hot water and bring to a boil in a 4-6 quart size pot.
Simmer for 15 minutes, then drain the water and add the tomato sauce and tomato paste, Kombu, chopped carrots and and red pepper, diced onions or leeks, olive oil or butter, salt and spices.

Cover the pot, bring to a boil and simmer for 2 hours or until beans are tender.
• Add your favorite hot sauce to taste and top with sour cream, shredded cheese, avocado wedges and/or chopped tomatoes.

Notes:
You can also use 1 oz (6-7tsp) of our Kombu-Wakame Powder or Six Mix Seaweed Powder instead of whole Kombu.
Dried old beans don’t cook tender very easily. The best beans are from the previous growing season. Try to get some from a local farmer or farmer’s market.
If using canned beans, add them to the pot after 1 hour and cook for an additional ½ hour together with the other ingredients.

“I try to include some seaweed in my diet every day, and it helps with digestive issues. I am constantly trying to balance gut flora, and I'm not sure if it's the transit time or mineral composition that it helps, but it does indeed help."
Emily
Sundial Medicinals - Utah