Ingredients for 8 servings:
1. 2 cups navy beans
2. 8 cups water
3. 4 carrots, sliced
4. 3 tablespoons red wine vinegar or 3 tablespoons vegetable stock
5. 2 onions, chopped
6. 5 garlic cloves, minced
7. 1 cup celery leaves, and tender, inner stalks, chopped fine
8. 1 cup cabbage
9. 2 bay leaves
10. 1 (15 ounce) can tomato sauce
11. 1/4 teaspoon ground ginger (powder)
12. 1/2 teaspoon mustard powder
13. 1/2 teaspoon chili powder
14. 1/2 teaspoon black pepper
15. 1/2 teaspoon thyme
16. 1 tablespoon parsley flakes
17. 1/2 teaspoon salt
18. 1 dash Tabasco sauce or 1 dash habanero sauce
Directions:
1. Wash and pick over beans.
2. Cover with water and soak overnight, or quick soak.
3. Discard soaking water, rinse beans and put in a large soup pot.
4. Add the 8 cups of water and bring to a boil.
5. Cover tightly and reduce heat to a low simmer.
6. Add carrots.
7. In a nonstick pan saute onion in balsamic vinegar until it caramelizes (this takes a while on low heat).
8. Add garlic, celery leaves, and cabbage.
9. Continue sautéing, adding more liquid as necessary.
10. When the mixture has cooked down somewhat, add it to the beans.
11. Add tomato sauce, bay leaves, and spices.
12. Simmer *very* slowly for 2 hours or until beans are tender, stirring occasionally.
13. Remove bay leaves and serve with hard bread and salad.