Ingredients

• UPDATED, as *noted below:
• 3 cups **soaked & cooked navy beans (or two 15oz. cans, drained and rinsed)
• 4-5 slices nitrate-free pastured bacon, rough-chopped
• 2 cups diced yellow onion (about 1 medium onion)
• 2 cloves garlic, minced
• 2 cups organic crushed tomatoes (I like Eden Organic brand in glass)
• 1/2 cup filtered water
• 2 tbsp organic unsulfured molasses (*formerly, I used 3 tbsp of molasses)
• 2 tbsp pure maple syrup (*formerly, I used 2 tsp of rapadura, a.k.a. sucanat)
• 1 tbsp Dijon mustard
• 1/2 tbsp raw apple cider vinegar
• 1/4 tsp chili powder
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. For optimal health benefits, I recommend soaking and cooking dry beans rather than using canned. (See **note below for simple instructions.)
2. Chop raw bacon into bite-sized pieces. Cook in a large skillet over medium heat, stirring occasionally, until bacon pieces release most of their fat.
3. Then, add the onions and garlic and cook until onions are soft and translucent (about 5-6 minutes).
4. Stir in crushed tomatoes, water, molasses, maple syrup, mustard, vinegar and chili powder, until well combined. (As *noted in ingredients list above, I discovered, quite by accident, a much better flavor combo by using a bit less molasses and replacing the rapadura/sucanat with maple syrup instead. How I stumbled upon this is, I was out of rapadura and so I decided to use maple syrup. Since maple syrup has a similar flavor, I reduced the molasses by a tablespoon. The result was even yummier, so I updated the recipe to reflect this tasty discovery!)
5. Next add beans, salt and pepper; stir well to combine. 

6. Bring mixture to a boil, then reduce heat to a simmer. Cover and cook until about half of the liquid is absorbed (about 15-20 minutes).
7. P.S. This recipe can be prepared ahead of time and stored in the frig in a covered dish for up to three days. When ready to serve, simply reheat in large saucepan on stovetop over medium heat until hot. In fact, we think it tastes BEST when the flavors are able to meld in the frig overnight before serving. (The perfect side for summer BBQs!)

Notes

Ingredients

Step One: Bake Almond Flour Shortcake Biscuits
• 2 1/2 cups blanched almond flour
• 1/2 tsp baking soda
• 1/4 tsp sea salt
• 1/4 cup butter, melted (or coconut oil)
• 1 tbsp pure honey (I prefer sage honey due to its mild flavor)
• 1/4 tsp pure vanilla extract
• 2 large eggs
Step One: Prepare Strawberry Topping
• 1 1/2 pounds of fresh, ripe organic strawberries (stems removed, sliced)
• 1 tbsp pure maple syrup
• 1/8 tsp pure vanilla extract

Instructions

Step One: Bake Almond Flour Shortcakes (a.k.a. sweet biscuits)
1. In a small bowl, mix together the almond flour, baking soda and salt.
2. In a medium bowl, whisk together the melted butter and honey until smooth. Add the eggs and vanilla, whisking together until well combined.
3. Using a spoon, stir the wet mixture into the dry mixture until thoroughly combined.
4. Place dough in frig to cool about 10 minutes. (While waiting, prepare the strawberry topping, and homemade whipped cream, if using.)
5. Once dough is cool, preheat oven to 350 degrees.
6. Scoop a large spoonful of the biscuit dough into your hands and shape it into a ball about the size of an apricot. Then, place each dough ball onto a baking sheet lined with parchment paper and use the palm of your hand to gently flatten to about one-inch thick. (The dough should yield 6 three-inch round biscuits.)
7. Or ... you can roll out the dough (if you're wanting to make these cute Heart-Shaped Biscuits), by simply placing the cold dough on a sheet of parchment lightly dusted with almond flour. Shape dough into a square and lightly dust top with additional almond flour. Gently roll-out dough, keeping it at least an inch thick. Then cut desired shapes. Gather any scrapes of dough and repeat.
8. Bake approximately 15 minutes, until top is golden brown. Allow biscuits to cool completely before splitting and filling.
Step Two: Prepare Strawberry Topping
9. In a large bowl, combine sliced strawberries, maple syrup and vanilla. Place in frig while biscuits bake and cool. (Sweetened sliced strawberries become mushy if they marinate overnight, so it's best to prepare them about an hour or so before serving.)
Step Three: Assemble Strawberry Shortcakes (and eat them! YUM!)
10. Once cool, split biscuits in half and top with a couple of heaping spoonfuls of strawberry topping and a dollop of homemade whipped cream. A delightful summertime treat!