Very Important Navy Beans

Cooked in a Micaceous Cooking Pot

1 cup soaked navy beans

2 1/2 cups chicken (or vegetable) broth heated

1/2 onion chopped

3 cloves garlic chopped

1 medium carrot chopped

1 medium sized potato, cut in half (seriously!)

bay leaf

olive oil

salt and pepper

Sort, rinse and soak the beans overnight. Drain (great for watering plants). Heat oil in micaceous bean pot over medium heat. Add chopped vegetables and saute until onion is transparent, and veges are starting to soften. Add beans, potato halves and broth. Cover with lid or saucer. Bring to a rolling boil, then turn down to low. Simmer several hours, stirring occasionally, until beans are soft and skins are loose. Remove potato before serving (the potato helps eliminate the gaseous substance from the beans).

Season these beans to compliment whatever dish you are serving with it. They have a rich, earthy flavor by themselves, and also taste great with parsley (dried added while cooking, or fresh added before serving), sage, chiles, or your favorite seasoning mixture (such as Spike).

These beans could be added to a salad with cashews, broccoli, greens, Italian dressing and yogurt.  Omit the onions, garlic and carrots, and they could even be made into a yummy pie!