Stewed Beans

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Beverly Legge never considered herself a “cook” or that was the last thing she would prefer to do. Once she started on Gift of Health plant-based journey, see what she came up with: Without further due…Stewed Beans


  1. Cook all beans in instant pot. (You can either press the bean button or cook under manual high pressure for 16 mins)
  2. Mix ketchup, molasses, and mustard. Set aside for later.
  3. Sauté onion, carrot, celery, and mushrooms in large frying pan until onion is cooked
  4. add garlic and cook for one more minute.
  5. Add all beams until they sizzle and then add malt vinegar.
  6. Toss together well and then add ketchup mixture. Bring to a boil.
  7. Reduce heat and simmer for 20 minutes or so until mixture thickens.
  8. Enjoy!


2 cups dry romano beans
2 cups dry white navy beans
1 cup dry red kidney beans
one large onion diced
one large carrot grated
1 cup celery diced
1 cup mushrooms sliced
1 cup low-sodium ketchup
3 Tablespoon mustard
1/4 cup molasses
2 Tablespoon minced garlic
1/4 cup malt vinegar
1/4 teaspoon sea salt
1/4 teaspoon black pepper
1/2 teaspoon paprika
1/4 teaspoon turmeric
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