British bean nutritarian recipe

By tjanddj

Nutrient dense

Ingredients

• 1 pound dry navy beans
• freshly ground black pepper
• 1 medium onion, finely chopped (about 1 cup)
• 2 large cloves garlic, finely chopped (about 1 tablespoon)
• 3 dates puree (brended)
• 3 tablespoons Worcestershire sauce (optional)
• 3 tablespoons apple cider vinegar
• 2 tablespoons tomato paste
• 1 tablespoon Vegizest or Costco (Kirkland) No salt seasoning
• 3 bay leaves
• 2 1/2 cups tomato puree
• 6 cups blended carrots/water puree (50/50)
• Chopped parsley, to garnish

Preparation

Step 1

1
In a large bowl or pressure cooker, cover beans with 1 gallon of cold water. Let soak overnight. The next day, drain in a colander.

2
In a large stockpot or pressure cooker without lid initially, heat 1 cup of the blended carrots water. Add onion and garlic and cook, stirring frequently, until soft but not brown,
about 4 minutes. Add soaked navy beans, date puree, (optional) Worcestershire sauce,
cider vinegar, tomato paste, bay leaves, tomato puree, and 5 cups remaining carrot puree.
Bring to a simmer, then cover and lower heat to low. Cook, stirring occasionally,
until beans are cooked, about 4 hours in stock pot, adding additional stock if beans begin to look dry. In pressure cooker, put on lid tightly, bring up to high pressure and this should be done in about 12 minutes.

3. Season to taste with Vegizest, or Costco No salt seasoning, and pepper.