Credits: THE BUDDHIST CHEF

Ingredients

2 cups navy beans
1 onion, sliced
2 tablespoons vegetable oil
1/2 cup molasses (125 ml)
1/4 cup maple syrup (60 ml)
1 teaspoon mustard powder
2 tablespoons tomato paste
2 tablespoons miso
1 teaspoon salt
Black pepper to taste
5 cups water (1,25 L)

Directions

1

Soak the beans in water for 12 to 24 hours at room temperature. Rinse and drain.

2

Preheat the oven to 325°F (160°C).

3

In a cast iron skillet or a ovenproof Dutch oven heat the oil, add onion and sauté 5 minutes.

4

Add molasses, maple syrup, mustard powder, tomato paste, miso, salt and pepper. Mix well.

5

Add drained beans and water.

6

Bring to a boil, cover with foil and bake for 3 to 4 hours or until the beans are tender.

7

If the beans are no tender at this point, add more water and continue cooking.