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February 28, 2011


Filed under: Bragg Health Recipes — admin @ 11:00 AM


1 package dried navy beans
1 red onion, chop
8 oz tomato purée
¼ cup molasses
½ tsp mustard powder
⅓ tsp clove powder
1 tsp cinnamon powder
½ tsp Bragg Sprinkle
1 tsp Bragg Liquid Aminos
1 Tbsp fresh ginger, grate

Cover dried beans with 3 inches of distilled water and soak overnight. In the morning boil beans in the same water, adding more if necessary. Skim off foam as it comes to top. Boil until the skins break. Drain beans, reserve liquid and set aside. Pour beans in large casserole dish with onion and seasonings. Mix 3 cups of reserved liquid with rest of ingredients, add to beans, save remainder of water. Bake at 300°F until done, add more liquid as beans bake dry.

Serves 6-8.

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