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| 2 x ca. 450 g | Dried navy beans |
| 3 ca. 1 Liter | Water (1 qt for rinse, 2 qt for soaking overnight) |
| 1 | Large Bay leaf |
| 1 1/2 Teelöffel | ginger ground |
| 1 1/2 Esslöffel | mustard dry |
| 4 | Cloves garlic crushed |
| 1 | Large onion, diced |
| 1/3 Tasse | brown sugar |
| 1/2 Tasse | Molasses (unsulphured) |
| 2 x ca. 450 g | Good quality Italian sausage links. |
| 1 Dose | (28 oz) Italian style peeled tomatoes with basil |
| 6 x ca. 30 g | tomato paste canned |
| 3 | Green peppers, cut into bite sized chunks (or 1 yellow, 1 red, and 1 green for color variety) |
| 1 Tasse | white wine dry |
| | K |
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Pick through beans and rinse to clean. Cover with water and soak overnight. Next day, drain beans and cover with water, about 2 inches over the top of the beans. Bring to a boil and cook for about 20 minutes until you can take the beans and blow on them and their skins split. Put sausages in the bottom of a large dutch oven or bean pot with spices, wine, onion and garlic. Add boiling water to cover. Bake at 300 degrees uncovered until beans are almost tender(about 4 to 5 hours) making sure beans are covered with liquid. Remove any excess liquid and reserve liquid, add tomatoes, tomato paste and peppers. Bake for about 1 hour more uncovered. Garnish with fresh basil leaves.
Kountry Cook (Vicki Phillips)
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