I cooked some pinto beans in my crockpot with a little dried garlic and onion, and added about a two inch piece of kombu. When the beans were tender I added a couple teaspoons of salt and removed the kombu. The next day the beans and the liquid all went on the stove-top with about 2-4 cups of water (depending on how thick you want your soup) mixed with veggie-broth powder. Added thyme, fresh ground pepper, salt to taste, and about 3 dashes of liquid smoke. Simmered for about an hour or so, added some fresh chopped kale and when wilted was ready to serve.Tasted great with the fresh baked bread my son's girlfriend made topped with blackberry jam.
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