Yankee Beans
Yield
12 servingsPrep
10 minCook
4 hrsReady
4 hrsLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
navy beans
|
|
| 8 | cups |
water
|
|
| 2 | tablespoons |
olive oil
|
|
| 2 | medium |
onions
chopped |
|
| 4 | large |
carrots
chopped |
|
| 1 | each |
celery stalks
thinly sliced |
|
| ¼ | teaspoon |
dry mustard
|
|
| 8 | ounces |
tomato sauce
|
|
| 2 | tablespoons |
molasses
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
navy beans
|
|
| 1.9 | l |
water
|
|
| 3E+1 | ml |
olive oil
|
|
| 2 | medium |
onions
chopped |
|
| 4 | large |
carrots
chopped |
|
| 1 | each |
celery stalks
thinly sliced |
|
| 1.3 | ml |
dry mustard
|
|
| 231.2 | ml/g |
tomato sauce
|
|
| 3E+1 | ml |
molasses
|
|
Directions
In a pressure cooker put beans, water and oil.
Pressure cook for 30 minutes.
Use Quick Release Method. Drain and rinse.
Microwave onions, carrots, andamp; celery until onions are soft.
Put cooked vegetables into slow cooker.
Add tomato sauce, mustard, and molasses.
Mix.
Add drained beans.
Mix.
Put bean broth through degreasing cup, then add enough of this broth to barely cover mixture.
Stir.
Slow cook on high 3 to 4 hours.
