Soak 2 -3 cups dry black, adzuki or pinto beans overnight under 3-4 inches filtered water (they'll swell to twice their size).

The next day, In a bowl on the side, combine 1 cup of water with 1/4 cup dried hijiki and 1/4 cup dried kombu or wakame sea veggies (cut into 1/8" pieces).

Let sea veggies soak for 30 minutes.

Next, rinse off the old soak water from the beans and replace with fresh filtered water (enough so the beans are covered by at least 2 inches of water) in a large saucepan.

Bring to a boil, skimming excess foam off the top for the first few minutes.

Reduce to simmer, then after 40 minutes of simmering, drain the sea veggies and add them to the beans.

Stir, put the lid on at an angle, and simmer another 20 minutes.

When beans have simmered for 1 hour total, add 1 tsp each ground spices: chipolte, cumin, granulated garlic and mustard, and 1/2 tsp cayenne.

Stir and simmer another 5 minutes.

Turn off heat and stir in 1 tsp each dried sage, dill and marjoram.

Add 3 Tbsp ghee or butter, 3 - 4 Tbsp shoyu or tamari soy sauce, and 2 Tbsp balsamic vinegar.

Great over millet or brown rice with a nice salad. Enjoy!