Throw Everything into One Pot

Fresh natural food for busy people

by Gregory Kozlovsky

Boston baked beans

Cloves and cardamom give this dish its unusual taste and aroma.

4 portions

2 cups navy beans
1 1/2 cup tomatoes
1/4 cup red wine
3 tbsp balsamic vinegar
1 tbsp ginger
1 tsp mustard powder
1/2 tsp ground cloves
1/4 tsp ground cardamom
1/8 tsp cayenne pepper

Soak beans for 3 hours or overnight. Cook 45 minutes on slow heat.

Chop tomatoes into small peaces, finely chop ginger. add all the remaining ingredients into the pot with beans. Bake in an oven under 180 C or cook on slow heat for 1 hour.

Navy beans are small white beans. Fresh tomatoes can be replaced by pasteurized tomatoes without preservatives or other additives.


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