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