Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 c Navy beans 15 oz Can tomato sauce
8 c Water 1/4 ts Ground cloves
4 Carrots, sliced 1/2 ts Powdered mustard
3 tb Balsamic vinegar, red wine 1/2 ts Chili powder
-vinegar or veggie stock 1/2 ts Black pepper
2 Onions, chopped 1/2 ts Thyme
5 cl Garlic, minced 1 tb Parsely flakes
1 c Celery leaves and tender 1/2 ts Salt
-inner stalks chopped fine 1 ds Tobasco sauce
1 Bell pepper, chopped 2 tb Barley miso, optional
2 Bay leaves

Wash and pick over beans. Cover with water and soak overnight, or
quick soak.

Discard soaking water, rinse beans and put in a large soup pot. Add
the 8c of water and bring to a boil. Cover tightly and reduce heat
to a low simmer. Add carrots.

In a nonstick pan saute onion in balsamic vinegar until it carmelizes
(this takes a while on low heat). Add garlic, celery leaves, and bell
pepper. Continue sauteeing, adding more liquid as necessary. When
the mixture has cooked down somewhat, add it to the beans.

Add the remaining ingredients except the miso. Simmer *very* slowly
for 2 hours, stirring occasionally. Stir in the miso and simmer from
1 to 2 more hours, until beans are as tender as desired. Remove bay
leaves and serve with hard bread and salad.

Recipe from Veggie Pages recipe archive
Submitted by Robert Simmons (simmons#Texaco.COM)
Posted by Lisa Greenwood
Submitted By LISA GREENWOOD On 12-17-95

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