Beans for toast

Ingredients

• 1 lb dried small white beans, like Navy or Great Northern
• A large yellow onion
• A small head of garlic
• A few tablespoons of butter or rendered bacon fat
• 3-4 dried bay leaves
• 2 tablespoons of Worcestershire sauce
• 0.25 cup apple cider vinegar
• 0.25 cup dark brown sugar
• One 15 oz can of tomato sauce
• Salt, to taste
• Freshly ground black pepper, to taste
• baking soda, for soaking the beans

Directions

1. Soak the beans overnight. For each quart of water, use 1.5 Tbsp of kosher salt and 1 tsp of baking soda.
2. Peel the garlic and coarsely chop the onions. Blitz in the food processor with a bit of water until very smooth.
3. In a big dutch oven, melt fat/butter. Cook onion and garlic paste until starting to brown a bit.
4. Drain and rinse the beans. Add beans, bay leaves, and a bunch of water. Simmer until beans are mostly done.
5. Add tomato sauce, apple cider vinegar, dark brown sugar, Worcestershire sauce. Simmer until it’s a thick sauce.
6. Once thickened, add freshly ground black pepper and salt, to taste. Remove bay leaves.
7. Serve on toast.

Notes

• Freezes into small servings beautifully. Reheat in a pot on low heat until warm.
• Blitzing the veggies and using the bean broth to simmer down makes for a thick, starchy sauce.