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Prep Time: 15 Minutes Cook Time: 10080 Minutes |
Ready In: 10095 Minutes Servings: 10 |
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This is a recipe from Dean Ornish's cookbook (lost the book but kept this one recipe somehow!). I double the ingredients to make it very saucy and use a stone bean pot in the oven for best results. Ingredients:
2 1/2 cups dried navy beans (soaked) |
1/3 cup molasses |
1/4 cup brown sugar |
1 tablespoon dry mustard |
1/4 teaspoon cayenne (i use chipotle powder) |
1 teaspoon nutritional yeast |
2 teaspoons tamari |
2 medium onions, sliced |
2 bay leaves |
3 garlic cloves, minced |
1 teaspoon salt |
fresh ground pepper |
Directions:
1. Drain soaked beans and boil for 5 minutes, let soak again for one hour (this is my preferred way to soak). Drain beans. Whisk ingredients together and mix with beans. Put in bean pot and add enough water to fully cover beans. Cook 7 -8 hours until soft, check every few hours and add more water as necessary.
2. These freeze really well too.
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