Non-meat Protein: Traditionally Prepared Beans

For some, obtaining free-range and organic, locally-sourced meat is a challenge of time and geography.  Beans are a great source of protein, and when served with a small amount of animal protein and fat (sour cream, chicken stock) and a sour vegetable (sauerkraut, lacto-fermented veggies), are a great, inexpensive meal!

Makes 4-5 cups cooked beans

1 cup black or kidney or pinto or white beans, or black-eyed peas
water
1 tbsp whey or lemon juice
salt and pepper to taste

In a medium bowl, cover the beans with warm water and place in a warm place for 12-24 hours, regulated by the bean size. Drain and rinse and place in a medium pot, covering with water.  Bring to the boil and skim off the foam. Reduce heat to simmer for 4-8 hours, covered. Check a few times during cooking and add more water if needed.  Season with salt, pepper, other spices to taste.  (Adapted from Nourishing Traditions, by Sally Fallon with Mary Enig.)