I usually double or triple this Tuscan navy beans recipe, and many times I add at least one diced onion.
Fresh lemon zest and juice give these beans a refreshing flavor.
Serves: 4
Prep time: 5 minutes
Cook time: 1 hour
Ingredients
- 1 cup dried navy beans (soaked overnight, drained and rinsed)
- 2 square piece kombu (kelp)
- 1/4 cup ghee, coconut oil or animal fat
- 3 cloves garlic (peeled and smashed)
- 1 leaf bay leaves
- 8 leaves fresh sage (minced)
- 4 cups water or homemade stock
- 1 teaspoon sea salt
- 1 teaspoon lemon juice (freshly zested and squeezed)
- freshly ground black pepper (to taste)
Directions
Place the beans, oil, garlic, bay leaf and sage in a medium pot. Add 4 cups water, cover and bring to a boil. Lower the heat and simmer, partially covered, for 10 minutes. Skim off any foam. Continue cooking for 50 minutes, or until the beans are tender. Check from time to time to make sure there is still some water in the pot and add more if necessary.
Add 1 teaspoon sea salt, let sit for 10 minutes, then smash some of the beans against the sides of the pot. Stir in the lemon juice and sprinkle with a generous amount of black pepper. Taste and add more salt if necessary.
See Also
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But I thought you had to ferment the beans for a week on GAPS? Struggling with the smell that creates!
From what I know, you soak the beans for no more than 3 days while rinsing every 8 hours.