Return to Main Recipes Page/Return to Home Page
2 cups dried navy beans (small white beans)
In a large bowl cover beans with water (2" over) and soak overnight.
Preheat oven to 350°. Place beans and soaking liquid in large beanpot or Dutch Oven.
In a small bowl, blend mustard, brown sugar, molasses, and vinegar. Pour over beans and mix well.
Cover and bake 5 hours, mixing every 30 minutes, and adding additional water if needed. Then bake uncovered until beans are completely tender and the liquid reduces and thickens, 30 minutes to one hour. Season with salt and pepper to taste.
Quick-soaking beans can soak for a shorter soaking time. To quick-soak, put beans in pot, cover with 6 cups of water, bring to a boil, and cook two minutes.
Remove from heat, cover, and let stand for one hour before cooking.
Poster's Notes:
Before anyone comments to me, I know salt and acidic ingredients like tomatoes and vinegar are NOT supposed to added to beans at the beginning of cooking.
I also know that many recommend discarding the soaking water to cut possibility of gaseousness.
But those are Judy's instructions, and since she is the acknowledged doyenne of West Coast kosher cooking, I follow her instructions.
While this is a "it's gonna take a whole day" recipe, it can be made several days ahead. It will be even better!
Just plan your "inhouse" activities, for that day. (clean gadget drawer, match socks, polish silver).
By the way, have you tried putting those "doctored" beans in a crockpot for 12 to 24 hours and letting the flavors ripen? Oh, my!
Posted by Fredericka Cohen, Z'L
Nutritional Info Per Serving: N/A
2 tsp. dry mustard
6 tbsp. dark brown sugar
1/4 cup dark molasses
2 tbsp. red wine vinegar
Salt, to taste
Freshly ground black pepper, to taste
I added 1 tbsp. ketchup, and 1 chopped onion.