A comfort food for many people, they grew up with a pot of ham and beans simmering on the stove. This recipe uses Soy Curls as a replacement for the ham. You could also use store bought vegan ham, store bought vegan bacon, or mushrooms.
You could use other types of beans or even black-eyed peas, but traditionally, the beans of choice are navy beans.
- 1 package Butler Soy Curls
- ½ cup hot water
- 1 teaspoon salt
- 2 teaspoons + ½ teaspoon liquid smoke, divided
- 1 Tablespoon vegetable oil
- 1 yellow onion diced
- 1 cup carrots small dice
- 2 cloves of garlic minced
- 1/2 teaspoon smoked paprika
- 1 teaspoon yellow mustard
- 1 teaspoon brown sugar
- 1 Tablespoon molasses
- 2 bay leaves
- 1 teaspoon salt
- 1 can crushed tomatoes 15 ounces
- 2 15-ounce cans Navy beans (or use 1 package of dried beans, soaked overnight)
- 1 package of cornbread prepared according to package instructions or make your own skillet corn bread
- 1 small onion small diced
- 1 jar sweet gherkin pickles (reserve juice for serving, and dice pickles)
If you are using dried beans, you will need to soak them overnight or put them in boiling water and then soak for an hour, or cook this dish using an Instant Pot.
In a small bowl, whisk together the water, salt, and 2 teaspoons of liquid smoke until the salt is dissolved. Add the soy curls. Let sit.
Heat the oil over medium in a large pot. Add the onions and carrots and begin to brown, about 5 minutes. Add the garlic and allow to cook for 1 more minute.
Add the liquid smoke, smoked paprika, mustard, sugar, molasses, bay leaves, and salt, and stir well.
Bring to a boil, then reduce to low and simmer for 40 minutes (not needed if using canned beans)
Add tomatoes drained soy curls and cook for 10 more minutes, covered, until the carrots are fork tender.
Serve in large bowls with corn bread crumbled on top, followed by onions, pickles, and about 1 tablespoon of pickle juice. Alternatively serve the corn bread on the side.