*  Exported from  MasterCook  *
 
                           Yankee Beans - Lenten
 
 Recipe By     : Pamela Bauman
 Serving Size  : 10   Preparation Time :4:00
 Categories    : Main Dishes                      Side Dishes
                 Slow Cooker                      Stews
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      cups          navy beans
    8      cups          water
    2      tablespoons   olive oil
    2      medium        onions -- chopped
    4      large         carrots -- chopped
    1      stalk         celery -- thinly sliced
      1/4  teaspoon      dry mustard
    1      8 oz. can     tomato sauce
    2      tablespoons   molasses
 
 1.  In a pressure cooker put beans, water & oil.  Pressure cook
      for 30 minutes.  Use Quick Release Method.   Drain & rinse.
 2.  Microwave onions, carrots, & celery until onions are soft.
 3.  Put cooked vegetables into slow cooker.
 4.  Add tomato sauce, mustard, & molasses.  Mix.
 5.  Add drained beans.  Mix.
 6.  Put bean broth through degreasing cup, then add enough
      of this broth to barely cover mixture.  Stir.
 7.  Slow cook on high 3-4 hours.
 
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 Serving Ideas : good hot or cold
 
 NOTES : These are better than “pork & beans” and they're “lent legal”