- 1 ½ c dried white beans
- 2 cloves
- ½ teaspoon each garlic and onion powder
- 1 bay leaf
Pressure cook the beans (approx 15 minutes for navy, 16-17 for great northern) – quick release. Drain and reserve bean liquor. Be sure to fish out the two cloves.
- 1-2 tablespoon bacon grease
- ½ finely chopped onion
- ½ finely chopped green bell pepper
- 1 large clove of garlic minced
- 1 ½ tablespoon apple cider vinegar
- 2 teaspoon molasses
- 1 tablespoon Dijon
- 1 tablespoon white or red miso
- 2-3 tsp brown sugar – not packed (3 is just a touch too sweet, start with one at a time)
- 1 ½ tablespoon Worcestershire
- good splash of fish sauce
- 1/3 rd cup tomato puree
Sauté the onions and peppers in bacon grease until very soft. Add the garlic for a couple minutes, careful not to burn. Then add the remaining ingredients. Bring to a simmer and then add the beans and whatever amount of bean liquor desired. Simmer gently, uncovered for at least 30 minutes. Add salt and pepper to taste.
