This is from a recipe from Terry Joyce Blonder’s cookbook Wholehearted Cooking: Simply Delicious Low Fat Recipes.
1 1/2 cup dry navy beans, soaked overnight in 3 cups water
1 tablespoon olive oil (rosemary infused in this case)
2 medium yellow onions, chopped
4 carrots, chopped, 14 oz can tomatoes, drained and seeded
2 1/2 cups water, chopped parsley, salt, pepper adn lemon squeezed to taste
Drain and rinse beans.
Cook the onion and carrots in a covered pot until onion is soft and golden.
Add beans, tomatoes and water.
Simmer 1 1/2 hours or until beans are soft.
Add rest of seasoning just before serving.
