Ingredients:
2 cups navy beans
8 cups water
4 carrots, sliced
3 tablespoons balsamic vinegar or 3 tablespoons red wine vinegar or 3 tablespoons vegetable stock
2 onions, chopped
5 garlic cloves, minced
1 cup celery leaves, and tender, inner stalks, chopped fine
1 cup cabbage
2 bay leaves
1 (15 ounce) cans tomato sauce
1/4 teaspoon ground ginger ( powder)
1/2 teaspoon mustard powder
1/2 teaspoon chili powder
1/2 teaspoon black pepper
1/2 teaspoon thyme
1 tablespoon parsley flakes
1/2 teaspoon salt
1 dash Tabasco sauce or 1 dash habanero sauce
Directions:
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 sauteing, adding more liquid as necessary.
When the mixture has cooked down somewhat, add it to the beans.
Simmer *very* slowly for 2 hours or until beans are tender, stirring occasionally.
Remove bay leaves and serve with hard bread and salad.
Servings: 8-10
Time preparation: 60 min.
Time total: 180 min.