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Place the beans in a large pot and cover them with cold water.
Blue Zones expert and author ofThe Blue Zones Secrets for Longer Living
Put the beans in a Dutch oven or oven-safe pot and cover them with water.
Once the beans are al dente, add the onion, maple syrup, tomato paste, and mustard.
Put them in the oven and set the oven to 225F.
Let the beans cook 8 hours or overnight, checking occasionally and adding water if needed.
Season with salt and pepper to taste.
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3.
Stir in the maple syrup and serve hot with desired toppings, if using.
In a small saute pan over medium-low heat, saute the dried coconut until golden brown throughout.
In a rice cooker, combine the rice, coconut milk, water, and sugar.
Blue Zones expert and author ofThe Blue Zones Secrets for Longer Living
Cover and turn on the rice cooker.
(Alternatively, cook the rice in a covered pot.)
Once the rice is cooked, fold in the toasted coconut.
Preheat the oven to 350F.
Meanwhile, in a small saucepan, bring the coconut milk to a boil.
Add the sugar and salt and reduce the heat to low.
Simmer for 5 minutes.
Add the chives and simmer for 1 minute more.
In a large soup pot, stir together the corn, beans, and salt.
(Add oil, if needed.)
Stir in the chives or scallions, calendula petals, and mint or parsley.
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