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navy beans water - Boiling salt bean cooking liquid tomato puree onions apples mustard Worcestershire sauce sugar black pepper
Viewed: 48 - Published at: 4 years agoIngredients
- 1 1/4 cups navy beans
- 4 cups water boiling
- 1/2 teaspoon salt
- 1 cup bean cooking liquid
- 23 cup tomato puree (passata)
- 1/2 cup onions chopped
- 1 medium apples peeled, chopped
- 1 tablespoon prepared mustard
- 1 1/2 teaspoons worcestershire sauce
- 2 teaspoons sugar
- 18 teaspoon black pepper
Method
- Add beans to boiling water.
- Boil 2 minutes.
- Remove from heat, cover, and soak 1 hour or overnight in refrigerator.
- Add salt.
- Bring beans to a boil.
- Reduce heat, cover, and boil gently until tender.
- Drain.
- Save 1 cup bean cooking liquid.
- Mix with beans and remaining ingredients in saucepan.
- Bring to a boil.
- Reduce heat, cover, and boil gently 30 minutes.
- Continue cooking, uncovered, until sauce is of desired
