A hearty winter recipe to try this cold season.
Ingredients:
2 cups dried white navy beans (soaked overnight)
2 tbsp olive oil
1 medium red onion (diced)
2 cloves garlic (minced)
1 28oz crushed tomatoes
1 tbsp tomato paste
1 tsp Aleppo chili powder
1 tsp chipotle powder
2 tsp paprika
2 tbsp apple cider vinegar
2 tbsp maple syrup
1/4 cup black strap molasses
1 tsp liquid smoke
1 tbsp worcester
1 cup veggie stock
1 tsp sea salt
Cracked pepper
2 vegan gf sausages (sliced into rounds)
Method:
Cook beans in water and bay leaf for 1-1 1/2 hours. Drain and set aside.
In a large Dutch oven, sauté onions. Add garlic, spices, and tomato paste until paste no longer smells raw.
Add crushed tomatoes, broth, molasses, maple syrup, liquid smoke, worcester, apple cider vinegar, salt, and pepper. Stir well, add beans, bring to a boil, then reduce to a simmer, partially cover, and leave to cook until it reduces and reaches a creamy texture (Approximately 2 hours). Stir often.
NOTE: You can use canned beans for a quicker cook time. The overall cook time will depend on the age of your dry beans.
When ready to eat, sear sausages until brown on both sides and add to beans.
