RECIPE SECTION - Over 10,000 Recipes




From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees -  Associates, Bachelors & Masters
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide



Essential Best Foods Cookbook
by Dana Jacobi
Making these dark and pungent beans takes patience—but their ginger, chocolate, and coffee flavors are worth the time required. I love them topped with a poached egg or used for Baked Beans on Toast.
Makes 8 servings


• 1 pound navy beans, soaked for 8 hours, or quick-soaked (below)
• 1/2 cup tomato sauce
• 1/4 cup unsulfured molasses
• 2 tablespoons wildflower honey
• 2 teaspoons English mustard powder
• 1 1/2 teaspoons ground ginger
• 1/2 teaspoon pumpkin pie spice
• 2 cups hot water, plus more as needed
• 1 small onion
• 2 whole cloves
• 1 ounce Scharffen Berger Mocha Dark Chocolate, chopped
• 1 tablespoon maple syrup
• Salt and freshly ground pepper

Preheat the oven to 350°F. Drain the beans and set aside.

2. In a medium bean pot, combine the tomato sauce, molasses, honey, mustard, ginger, and pumpkin pie spice. Bring to a boil. Add the beans and hot water. Halve the onion vertically, stopping just above the root tip to keep the halves attached. Turn the onion 90° and repeat. Stick in the cloves and add the onion to the beans. Cover the pot.

3. Bake the beans for 1 hour. Reduce the heat to 275°F. Bake for 2 hours, adding 1 cup warm water if needed to keep the beans submerged. Check every hour; bake until the beans are al dente, adding water 1/2 cup at a time, as needed.

4. Stir in the chocolate and maple syrup. Bake 1 to 2 hours, until the beans are very tender, still adding water by the 1/2 cup to keep the beans submerged. Remove and discard the onion.

Quicker Beans: To save time try the quick-soak method: Place the beans in a deep pot and add water to cover by 2". Cook, covered, over medium heat until the water just boils. Remove from the heat and let the covered pot sit for 1 hour. Drain the beans and finish cooking according to your recipe.

Another Way: In place of Scharffen Berger Mocha Dark Chocolate, use 1 ounce dark chocolate (70 to 85%) plus 2 tablespoons brewed espresso coffee. Use a small Dutch oven in place of a bean pot.

Per serving: 271 calories, 2 g fat. 1 g saturated fat, 12 g protein. 54 g carbohydrates, 9 g fiber



Please feel free to link to any pages of from your website.
For permission to use any of this content please E-mail: [email protected]
All contents are copyright © 1990 - 2019
James T. Ehler and unless otherwise noted.   All rights reserved.
You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.

  Home   |   About & Contact Us   |   Bibliography   |   Kitchen Tips   |   Other Links  




Popular Pages