INGREDIENTS
450 g dry navy beans, Kosher salt to taste, A pinch of freshly ground black pepper, 2 tbsp vegetable oil, 1 medium-sized onion, chopped, 2 large garlic cloves, chopped, 3 tbsp brown sugar, 3 tbsp molasses, 3 tbsp Worcestershire sauce, 3 tbsp apple cider vinegar, 2 tbsp tomato paste, 3 bay leaves, 2½ cups tomato puree, 6 cups low-sodium chicken broth (homemade or store-bought), 8 slices sourdough bread, Chopped parsley, to garnish, Arugula leaves
METHOD
• Take the beans in a large bowl. Cover it with a 4.5 l of cold water.
• Add ¼ cup kosher salt and stir it to dissolve.
• Let it soak overnight on the kitchen counter. The next day, drain it in a colander.
• Heat the vegetable oil in a large Dutch oven (cooking pot with a tight-fitting lid) on medium heat.
• Add onions and garlic and saute, stirring frequently, until it becomes soft (not brown).
• Add the soaked navy beans, brown sugar, molasses, Worcestershire sauce, apple cider vinegar, tomato paste, bay leaves, tomato puree, and the chicken stock.
• Bring it to a simmer, then cover and reduce the heat to low.
• Cook, stirring occasionally, until the beans are cooked for about five minutes.
• Add additional stock if the beans begin to look dry.
• Season it to taste with salt and pepper.
• Toast the bread slices and top then with a generous portion of the beans.
• Garnish with chopped parsley and serve.
