1 16-oz. bag dry kidney or pinto beans, soaked overnight (I use 2 cups dry pinto)
6 cups water
1 8-oz. can tomato sauce
1 Tbsp. sea salt
2 Tbsp. Nutritional Yeast flakes
1 Tbsp. parsley flakes
1 Tbsp. soy sauce, unfermented (I use Bragg's Liquid Aminos)
1 Tbsp. lemon juice (I use "Real Lemon" bottled juice)
2 tsp. garlic powder
2 tsp. onion powder
1 tsp. paprika
1 tsp. cumin
Combine all ingredients in a large saucepan. Bring to boil, reduce heat, cover and simmer until beans are soft, about 1 1/2 hours. I have also thrown everything into a slow cooker, and set it on low overnight and the next day it's ready!
Original recipe by Kyong Weathersby as seen on 3ABN.