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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.

Tuesday Night Supper Club

Comments

  1. wow! this is such an interesting recipe...i love how you have molasses in the bread and the beans...i bet these taste amazing! thank you for sharing with tuesday night supper club.

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