Ingredients Jump to Instructions ↓

  1. 2 c Navy beans

  2. 8 c Water

  3. 4 Carrots, sliced

  4. 3 tb Balsamic vinegar, red wine

  5. -vinegar or veggie stock 2 Onions, chopped

  6. 5 cl Garlic, minced

  7. 1 c Celery leaves and tender

  8. -inner stalks chopped fine 1 Bell pepper, chopped

  9. 2 Bay leaves

  10. 15 oz Can tomato sauce

  11. 1/4 ts Ground cloves

  12. 1/2 ts Powdered mustard

  13. 1/2 ts Chili powder

  14. 1/2 ts Black pepper

  15. 1/2 ts Thyme

  16. 1 tb Parsely flakes

  17. 1/2 ts Salt

  18. 1 ds Tobasco sauce

  19. 2 tb Barley miso, optional

  20. 8c of water and bring to a boil. Cover tightly and reduce heat to a low simmer. Add carrots. In a nonstick pan saute onion in balsamic vinegar until it carmelizes (this takes a while on low heat). Add garlic, celery leaves, and bell pepper. Continue sauteeing, adding more liquid as necessary. When the mixture has cooked down somewhat, add it to the beans. Add the remaining ingredients except the miso. Simmer *very* slowly for 2 hours, stirring occasionally. Stir in the miso and simmer from

  21. 1 to 2 more hours, until beans are as tender as desired. Remove bay

  22. leaves and serve with hard bread and salad. Recipe from Veggie Pages recipe archive Submitted by Robert Simmons (simmons

  23. Texaco.COM) Posted by Lisa Greenwood


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