Molasses Boules with Molasses Black-Beans

The Boules
2 dry cakes of yeast
2 C cottage cheese
4 eggs
1/4 C unsulphered molasses
2 t ground ginger
2 t salt
1/2 t baking soda
1/2 C warm water
4 C white whole wheat flour
1 C chestnut flour

Dissolve yeast in warm water. In a large mixing bowl, beat together the egg and cheese until smooth. Add melted butter, molasses, and yeast mixture. Add flour mixture slowly, beating vigorously after each addition till a stiff dough is formed. Cover dough with a cloth and let rise in a warm place for an hour or until dough is almost doubled in size. Punch down, knead for a minute, and roll into mini boules. Place on a buttered baking dish. Rub tops with molasses then sprinkle with sea salt. Cover and let rise for another 45 minutes. Bake at 350 degrees for one hour.

The Beans
Soak 1 lb of black beans overnight in water. Drain. Brown minced onions, shallots, and garlic in the bottom of a large souppot. Add chopped fennel, carrots, celery, the beans, a smoked hamhock, 2 bay leaves, steamed and peeled chestnuts (I buy mine vacuum-sealed from Trader Joe's) and cover with chicken stock. Bring to a boil. Add 1/2 C of unsulphered molasses, 1 T ground ginger, 1 t ground cinnamon, 1 t ground paprika and reduce to a simmer. Cook till the beans are tender and the broth begins to thicken. About 3 hours.