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Navy (Great Northern) Beans

Crockpot Baked Beans ~ An Ashram Favorite, Recommended by Durga
1-1/2 C. dried white beans (navy or Great Northerns) soaked 24 hours in a warm place with 1-3 T. whey, yogurt, or lemon juice, rinsed and water changed once
2 med onions, chopped medium fine
1/2 tsp. dry mustard
3 T molasses
2 T jaggery or other raw brown sugar
1 T maple syrup
1 T coarse sea salt (1-1/2 tsp fine)
3/4 C. raw butter
hint cayenne
1/2 tsp baking soda*
2 T tomato paste (optional--different flavor--try both ways, see which you prefer)
about 4 C. water
2 raw eggs in scrubbed shells** (optional)
 *the baking soda is a great help in yielding butter soft beans
 
Drain the soaked beans and rinse well. Combine all ingredients in crockpot, turn on high, and let cook overnight. Check in morning for doneness, correct seasonings.
I actually favor more sweet than indicated here-- not so unhealthy as you might think! according to Ayurveda, it is good to eat proteins with natural sweeteners as it aids protein digestion and absorption. We have this about once every 4-6 weeks as a treat.
 
**The eggs are a nice tip garnered from a cookbook which gave the origin of baked beans-- traditionally it was a favored shabbat dish, as it would cook 24 hours in the hot ashes of a stove. The eggs, slow-hard-boiled, are shared as a delicacy because they absorb the flavors of the beans.
 
 
Boston Bakes Beans
Serves 6. Suggested to serve with good brown bread and cole slaw
 
1 lb of Navy or pea beans
2 onions chopped
1/4 lb butter
2 vegetable bouillon cubes
3 tablespoons fructose sugar (or any sugar)
1/4 c blackstrap molasses
1tsp dry mustard
1/2 tap white pepper
salt
 
Cook beans according to basic directions. Drain and reserve broth. In large saucepan, saute onions in butter over med heat until soft and golden, about 10 minutes. Dissolve bouillon in 1 cup of the hot bean broth and add to saucepan with all remaining ingrediants including drained beans. Mix well, bring to a boil and pour into 1 1/2 to 2 qt bean pot or ceramic ovenproof dish. Bake, uncovered, in 325 oven about 1 1/2 hours. Stir every 20 minutes and add more bean broth if it becomes too dry. Beans should remain moist.

 

 


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