Recipe by Izzy Knight
By request. Mother's proud recipe.
Top Review by QTE
Utterly amazing tasty beans. I could live off this stuff! Thank you Izzy and Mom. I used chipotle chili in clace of the chili powder and tabasco and this harmonized well. The recipe provides a really nice combination of spices that is worth trying out...definately NOT just one more oregano-thyme-carrot-celery-onion bean thing.
- 2 cups navy beans
- 8 cups water
- 4 carrots, sliced
- 3 tablespoons balsamic vinegar
- 2 onions, chopped
- 5 cloves garlic, minced
- 1 cup celery leaves, chopped fine (and tender inner stalks)
- 1 bell pepper, chopped
- 2 bay leaves
- 1 (15 ounce) can tomato sauce
- 1⁄4 teaspoon ground cloves
- 1⁄2 teaspoon mustard powder
- 1⁄2 teaspoon chili powder
- 1⁄2 teaspoon black pepper
- 1⁄2 teaspoon thyme
- 1 tablespoon parsley flakes
- 1⁄2 teaspoon salt
- 1 dash Tabasco sauce
- 2 tablespoons barley
- 1 teaspoon miso
Directions See How It's Made
- Wash and pick over beans.
- Cover with water and soak overnight (or boil for 10 minutes and let sit for an hour).
- Discard soaking water, rinse beans and put in a large soup pot.
- Add the 8 cups of water and bring to a boil.
- Cover tightly and reduce heat to a low simmer.
- Add carrots.
- In a non-stick pan saute onion in balsamic vinegar until it carmelizes (this takes a while on low heat).
- Add garlic, celery leaves, and bell pepper.
- Continue sauteing, adding more liquid as necessary.
- When the mixture has cooked down somewhat, add it to the beans.
- Add the remaining ingredients except the miso.
- Stir in the miso and simmer from 1 to 2 more hours (depending on when you're ready to eat and if you can resist the aroma).
- Remove bay leaves.