Baked Beans

Baked Beans
This recipe is very low in Saturated Fat and Cholesterol. It is also a good source of Dietary Fiber, Protein, Folate, Iron, Magnesium, Potassium and Copper, and a very good source of Vitamin A and Manganese.

Serves 5
500 g beans, haricot, dried, organic
1 onion, organic (halved)
2 bay leaves, dried, organic
3 garlic, cloves, organic (crushed)
1 carrot, organic (chopped finely)
1 celery, stick, organic (chopped finely)
400 g tomatoes, chopped, organic
2 tbsps. tomato, puree, organic
1 tbsp. tamari, organic
300 g water Pepper, black, organic (1 tsp.)

Soak the beans in water overnight.

The next day, rinse the beans and place in a large pot of fresh water along with the onion halves and bay leaves. Bring to the boil then turn down and allow to simmer until the beans are tender (could be 1 - 2 hours depending on the age of the beans). Meanwhile, steam cook the garlic briefly, stirring until fragrant, then add the carrot and celery. Turn the heat down to a medium heat setting (3. heat setting) and cook until translucent.

Add the tomatoes, tomato puree and tamari and stir together. Add the black pepper to season, cover and simmer for 20 - 30 minutes on a low heat setting (3. heat setting). Once cooked, puree the mixture until a smooth consistency is produced. Add the water and the beans to the tomato mixture and simmer for 30 - 40 minutes until beans are very tender.
Serve as needed.

Notes:
Further alchemical developments to consider applying to the recipe;
Paprika, smoked, ground, organic (1/2 tsp.) | Pepper, fresh, organic (1) | Celery, sticks, organic (2) | Mushrooms, organic (80 g) | Lettuce, gem, organic (1)

Beans | dry | 1 cup = 215 g | Beans | cooked | 1 cup = 175 g | Ratio (dry : water) | 1 : 3 Cooking time | 45 minutes 1 cup dry yields | 2.5 cups cooked | 438 grams cooked

Amended source :
Baked Beans | Soy Division