SOY-FREE  GLUTEN-FREE  OIL-FREE
This is a simple recipe, but unlike most of the recipes in this book, it does not use precooked beans. The best part of this is the beautiful broth, called pot liquor, that the beans make as they cook. This is my favorite way to feature many heirloom beans, but especially Good Mother Stallard beans.

YIELD: 6 servings

TOTAL PREP TIME: 20 minutes

TOTAL COOKING TIME: 2 to 3 hours for stove top, 7 to 10 hours for slow cooker

INGREDIENTS

• 2 cups (430 g) dried Good Mother Stallard beans, rinsed and picked through
• 6 cups (1.4 L) water
• 2 bay leaves
• 1 (2 inch, or 5 cm) sprig fresh rosemary
• 2 carrots, diced (peeled if not organic)
• Salt and pepper, to taste

INSTRUCTIONS

STOVE-TOP DIRECTIONS:

1. Add everything except the salt and pepper to a soup pot.
2. Bring to a boil, cover, and decrease the heat to medium-low.
3. Cook until the beans are tender, 2 to 3 hours. (If your beans are older, it can take longer.)
4. Add salt and pepper.
5. Remove the bay leaves and herb sprig.
6. Serve and enjoy a bowl of home-cooked goodness!

SLOW COOKER DIRECTIONS:

1. Add everything except the salt and pepper to the slow cooker.
2. Cook on low for 7 to 10 hours.
3. When finished, add salt and pepper.
4. Remove the bay leaves and herb sprig.

PER 1-CUP (235 ML) SERVING:

• 95.8 calories; 0.4 g total fat; 0.1 g saturated fat; 5.1 g protein; 18.7 g carbohydrate; 6.1 g dietary fiber; 0 mg cholesterol.