Ingredients:
1 Large Onion, peeled and coarsely sliced
2 Cloves garlic, peeled and quartered
1 Carrot, peeled and chopped into small pieces
1 Can Small White Beans, 1 lb. 13 oz.
4 Plum Tomatoes with some of the liquid
Spices: 2 or 3 Bay Leaves, 3/4 t. sea salt, 1/2 t. ground black pepper, 3/4 t. Pomegranate Syrup
This dish is great with 2 or 3 Bay Leaves, 1 t. salt, 1 t. pepper and 1 t. Pomegranate Syrup just a bit stronger tasting or yang. If you make rice as another dish you might want to make the fully spiced, strong tasting beans and very plain rice. Meals can taste great with a successful balance of yin and yang dishes. By all means make the yang beans with the yin rice complement. Try the beans both ways and decide for yourself!
 | 1. Peel and coarsely slice onion. Saute in olive oil until translucent and slightly caramelized. Add garlic and cook for 30 to 60 seconds until aroma is released. |
 | 2. Add beans, keep heat on high and bring beans to a strong boil. Maintain boil and add cut up carrots, 4 plum tomatoes with some of the liquid from the can, bay leaves, sea salt, pepper, pomegranate syrup and a bit of water to not quite cover the beans |
 | 3. Beans can cook on range top covered on low simmer for an additional 1 to 2 hours checking amount of liquid occasionally as you do not want to let the beans get to the consistency of oatmeal. Beans should seem a bit wet. Beans can also cook in a medium oven of 350 for 1 to 2 hours. Both stove top and oven work equally well depending on your cooking style. Remove Bay Leaves before serving. Taste the beans. You might want to add another drizzle of Olive Oil to make the beans richer. |
