A hearty, nutrient-rich bean dish with a deep molasses flavor, perfect for large groups. From Cooking Vegan by Vesanto Melina MS, RD and Chef Joseph Forest, Book Publishing Co, page 150
Servings: 5
Prep Time: 15 minutes
Cook Time: 60 minutes
Ingredients
- 1 tablespoon olive or coconut oil
- 1 medium onion, chopped
- 5 cups cooked or canned beans (pinto, black, chickpeas, or white)
- 1½ cups water (plus more as needed)
- ¼ cup apple cider vinegar
- ¼ cup blackstrap molasses
- 2 teaspoons dried dill
- 2 teaspoons Dijon mustard
- 1 teaspoon salt
- ½ teaspoon pepper
- ¼ teaspoon ground cloves
Instructions
- Heat oil in a large pot over medium heat and sauté onion for 5 minutes until tender.
- Add beans, water, vinegar, molasses, dill, mustard, salt, pepper, and cloves.
- Bring to a boil, then reduce heat, cover, and simmer for 1 hour until thickened.
- Stir occasionally and add water if needed to maintain a saucy consistency.
