Your New Breakfast Staple 

Hearty, wholesome and filling, these beans are a powerful start to your day because of their protein content.
As a result, they will keep you going throughout your whole morning. Furthermore, they reduce the need for
morning snacking. The flavor combination is a classic one for a reason. Firstly, the satisfyingly dense beans are the perfect base for the vibrant tomato sauce. Secondly, the process of baking enables the ingredients to come together in a far more total way than just cooking in a pan. For instance, try these beans with some boiled eggs and toasted bread and marvel at your constant energy levels throughout the morning due to the combination of protein and carbohydrates. However, don’t eat them all the time or you may not be everyone’s favorite to be around! 

Yield: 6 portions / Prep time: 15 minutes + overnight to soak / Cooking time: 1½ hours

Ingredients

• 1½ cups navy beans
• 1-inch piece of Kombu seaweed (optional), the gassy effects of the beans are reduced due to the seaweed 
• 5 cups of water
• ¾ cup tomato puree
• 2 tablespoons maple syrup
• 2 teaspoons apple cider vinegar
• 1½ tablespoons mustard
• Salt
• Black pepper
• 2 tablespoons fresh parsley, minced

Procedure

1. Soak the beans with the Kombu, (if using), in cold water for 12-24 hours, changing the water every few hours. Discard the water and rinse the beans.
2. In a medium pan, combine the beans with 5 cups water. Bring to a boil, skimming off any foam as required. Lower the heat and simmer whilst covered until soft, approximately 1 hour, alternatively cook in a pressure cooker with 4 cups of water for 15 minutes. Drain the beans once they are cooked.
3. Preheat the oven to 325°F (180°C).
4. In a medium bowl, combine all remaining ingredients and mix with the beans.
5. Place the bean mixture in a 1-quart casserole dish and bake with the lid on for 1½ hours. After 1 hour check the beans every 15 minutes to make sure the sauce has not dried out.
6. If you feel the sauce is not thick enough, remove ½ cup of the beans and the excess liquid, blend and combine again with the rest of the beans – for example, serve on toast or with poached eggs and sprinkled with herbs for a substantial brunch.

Recipe inspired by the amazing Jenny Matthau, of the Natural Gourmet Institute.

This recipe can be found in The Doron Yoga Cookbook, available for download here.

Enjoy your cooking journey and taste the bliss!