Cooking:  approx. 30  minutes

Serves:  approx. 4

Ingredients:

• 1 medium onion, peeled and finely chopped
• 3 rashers of bacon finely sliced
• 2 cloves of garlic finely diced
• 1 tsp dried basil or 1 tbsp fresh basil, chopped
• 30g or 1 large Tbsp coconut oil or ghee
• 200g raw navy beans, soaked overnight and well drained, (if you haven’t got navy beans, you can also use kidney or adzuki beans)
• strip of kombu sea vegetable, approx. 5cm length (or 2 tsp dulse flakes)
• 1 Tbsp apple juice concentrate (optional)
• 1­‐2 tsp maple syrup or brown rice malt syrup (optional)
• 750g vegetable stock, bone stock or water
• 1 Tbsp tamari
• ½ tsp seed mustard (preservative free)
• 440 g bottled passatta
• 1 Tbsp tomato puree

Directions:

1. place 2 Tbsps of olive oil in a pot and gently heat.
2. add onion, bacon and garlic, and sauté on a low heat for about 5 minutes until softened.
3. add beans and remaining ingredients except tomatoes and cook for about 60 minutes on a low – med heat.
4. add tomatoes and cook for another 15 minutes, checking from time to time if beans require a little more liquid.
5. check for taste, adding a little extra time if beans are not cooked.

Note:

The recipe can be doubled in quantity. Pre-­cooked beans can be used, which will shorten the cooking time to 15 minutes. If you do this, use less water e.g. about 250g or 1 cup.