2 cups navy beans
8 cups water
2 tablespoons olive oil
2 medium onions — chopped
4 large carrots — chopped
1 stalk celery — thinly sliced
1/4 teaspoon dry mustard
1 8 oz. can tomato sauce
2 tablespoons molasses
1. In a pressure cooker put beans, water & oil. Pressure cook for 30 minutes. Use Quick Release Method. Drain & rinse. 2. Microwave onions, carrots, & celery until onions are soft. 3. Put cooked vegetables into slow cooker. 4. Add tomato sauce, mustard, & molasses. Mix. 5. Add drained beans. Mix. 6. Put bean broth through degreasing cup, then add enough of this broth to barely cover mixture. Stir. 7. Slow cook on high 3-4 hours.