Cajun Red Beans

• 2 cups dry kidney beans
• 8 cups water
• ¼ teaspoon hing
• 2 bay leaves
• 1 stick of kombu (seaweed)
• 2 tablespoons sunflower or walnut oil
• 2 neem leaves, if available
• ½ medium onion, finely chopped
• ½ teaspoon whole cumin seeds
• 1 teaspoon fresh thyme (1/2 teaspoon dry)
• 1 teaspoon sea salt
• 1 small jalapeno, chopped (optional)
• 1 tablespoons coriander powder

Put kidney beans, water, hing, bay leaf, and kombu in the pressure cooker. Bring to pressure and cook 30 minutes. Or place same ingredients in large saucepan and bring to a boil. Reduce heat and simmer on medium until tender, about 3 to 4 hours.

Warm oil in large skillet and add onion, cumin, thyme and crumbled neem and other bay leaf. Saute for 1 to 2 minutes. Add cooked kidney beans, salt, jalapeno, and coriander and simmer for an additional 20 to 30 minutes.