• 1 cup dry navy beans or kidney beans
  • 1 inch by 2 inch piece of kombu
  • 1 clove garlic, minced
  • 14 ounce can diced tomatoes
  • 1 tbs. bacon fat
  • 1 tbs. soy sauce
  • 2 tbs. honey
  • ½ tsp. smoked paprika


Soak the beans and the kombu in a pot of water overnight.
In the morning, drain and rinse the beans.

Return them to a large pot and add 3 cups of water plus the kombu.

Simmer gently for an hour, or until the beans begin to get tender.

Add the remaining ingredients to the pot. Simmer uncovered over low heat for another 30 to 40 minutes, until the mixture thickens. Serve warm.

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