Ingredients
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2 cups navy beans
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8 cups water
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4 carrots, sliced
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3 tablespoons red wine vinegar or 3 tablespoons vegetable stock
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5 garlic cloves, minced
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1 cup celery leaves, and tender, inner stalks, chopped fine
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1 cup cabbage
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2 bay leaves
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1 (15 ounce) can tomato sauce
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1/4 teaspoon ground ginger (powder)
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1/2 teaspoon mustard powder
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1/2 teaspoon chili powder
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1/2 teaspoon black pepper
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1/2 teaspoon thyme
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1 tablespoon parsley flakes
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1/2 teaspoon salt
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1 dash Tabasco sauce or 1 dash habanero sauce
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2 onions, chopped
Instructions
- 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 8 cups 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 caramelizes (this takes a while on low heat).
- Add garlic, celery leaves, and cabbage.
- Continue sautéing, adding more liquid as necessary.
- When the mixture has cooked down somewhat, add it to the beans.
- Add tomato sauce, bay leaves, and spices.
- Simmer *very* slowly for 2 hours or until beans are tender, stirring occasionally.
- Remove bay leaves and serve with hard bread and salad.