Baked Navy Beans & Tomato Casserole |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Baked Navy Beans, a slightly different version of Baked Beans & Tomato Casserole. Much better on the second day. Ingredients:
1 lb. navy beans |
2 garlic cloves, minced |
2 medium onions, finely chopped |
1/4 cup of olive oil |
1 lb. ripe tomatoes, peeled, finely chopped (or 16 oz. of canned chopped plum tomatoes) |
1 tsp. sea salt |
1 tsp. black pepper, freshly ground |
2 tbs. parsley, fresh, chopped |
2 cups of chicken broth, organic |
Directions:
1. Add the beans to a pot with enough cold water to cover well. Bring to a boil, reduce heat and cook at slow boil for one hour. Drain and set aside.
2. Preheat the oven to 325F (160C).
3. Using a wooden spoon, saute the onion and garlic in the olive oil until soft. Add tomatoes (if using canned, add all liquid as well), chicken broth, salt, pepper, and parsley, and allow to boil gently for 10-30 minutes, until it begins to thicken.
4. Place the beans in an oven-proof pan, add tomato mixture, stir and spread mixture out evenly. Bake 1 1/2 to 2 hours, or until beans are soft. (Check the dish during cooking and if needed, add a small amount of boiling water.) The dish will look crispy on top.
5. Remove from the oven, cover, and allow to cool.
6. Serve warm or at room temperature.
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