- Cook Time
- Prep Time
- 8 ServingsServings
- 3 15- ounce cans navy beans
- 2 tablespoons olive oil
- 2 cups minced onion
- 2 tablespoons minced fresh ginger
- 2 Tablespoons chili powder
- 2 Teaspoons ground cumin
- 1 teaspoon allspice
- 1 teaspoon salt
- 2 medium carrots, diced
- 2 tablespoons minced garlic
- 1 medium red or yellow bell pepper, diced
- 1/4 cup grainy prepared mustard
- 1/4 cup dark molasses
- 2 Tablespoons cider vinegar
- 1 15- ounce can low sodium diced tomatoes
- Minced flat-leaf parsley
- Minced California walnuts, lightly toasted
1 Preheat the oven to 350°F
2 Empty the cans of beans into a colander in the sink. Rinse thoroughly and set aside to drain.
3 Place a large (10- to 12-inch) skillet over medium heat and wait about a minute. Add the olive oil and swirl to coat the pan.
4 Add the onion, spices, and half the salt, and cook, stirring often, over medium heat, for 5 minutes or until the onion begins to soften.
5 Add the carrots, garlic, and bell pepper, plus the remaining salt. Stir to blend, then cover, turn the heat down to medium-low, and cook for 8 to 10 minutes, or until the carrots are tender.
6 Stir in the mustard, molasses, and vinegar. Cook for 1 minute, then pour in the canned tomatoes with all their liquid.
7 Bring to a boil, lower the heat to a simmer, and cook for 5 minutes. Remove from heat, and gently stir in the beans (careful not to break them).
8 Transfer to a 9 X 13-inch baking pan, and cover it tightly with foil. Bake undisturbed for 45 minutes.
9 Serve hot, topped with parsley and walnuts.
Source: Chef Mollie Katzen and California