These beans are dope alongside the White Bean and Red Lentil Burgers or in a bowl with the Roasted Broccoli and Millet Pilaf and Wilted Greens.

11⁄2 cups dried white beans
5 cups water
2 teaspoons olive oil
1⁄2 yellow onion, chopped
1 clove garlic, minced
1 teaspoon smoked paprika
1 can (15 ounces) low- or no-salt tomato sauce
1 tablespoon molasses
1 tablespoon apple cider vinegar
2 tablespoons brown sugar
2 teaspoons soy sauce or tamari
1 sprig fresh rosemary*
21⁄2 cups vegetable broth
1 medium apple, whatever kind you like to eat, chopped into bite-size cubes 1 Sift through the beans and pick out any that look all up. Pour them into a big bowl with the water and let them soak overnight.

2 When your beans are all softened, it’s time to make some goddamn dinner. Drain the beans.
Grab a large pot and heat the oil over medium heat. Throw in the onion and sauté until it begins to brown, about 5 minutes. Add the garlic and smoked paprika and cook for another 30 seconds. Add the drained beans, tomato sauce, molasses, vinegar, brown sugar, soy sauce, and rosemary. Stir it all up and bring it to a simmer, then add the broth. This might look like you are trying to cast a spell or some like that, but just go with it.

3 Let all this simmer together until the beans are almost tender. This should take about 1 hour, but it really depends on how old your beans are and how long you soaked them. Once they are almost done, add the apple. Simmer until the apple is tender and the beans are soft, about 30 minutes more. Take out that rosemary sprig and serve.

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