Baked beans with sausage and marrow bones
Soaking (with a deactivator or neutralizing agent), sprouting, and fermenting nuts and seeds are three methods that neutralize enzyme inhibitors and phytates, break down complex carbohydrates that cause gastric distress, and unlock nutrients so they are available to the body. This is especially important if your diet depends on nuts and seeds, as it prevents serious mineral deficiencies that can lead to bone loss.
This recipe suggests making this in a slow cooker but on the stove in a cast iron pot would also work really well.
2 cups of white beans
1000 ml of canned diced tomatoes
1 cup of white wine
2 cloves of garlic
1 teaspoon of celtic salt
1 teaspoon of peppercorns
2-3 marrow bones
500 grams of sausages
several sprigs of rosemary
Soak the beans in 8 cups of hot water overnight.
Drain through colander and rinse well.
Place all ingredients in a slow cooker, add enough water to cover everything.
Cook on a low heat for 8 hours, stir occasionally if you can.
If the beans seem dry add more water.
To serve, remove marrow bones from the slow cooker, strip the marrow and stir through.
The marrow will help to thicken the mix.
Ladle into bowls and serve.
Options to serve with: added butter, roast vegetables.