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 the Gift of Health plant-based journey, see what she came up with: Without further ado…Stewed Beans


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


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