White Beans

Revising write up based on Round 2:

1 med onion
3 large cloves garlic
1 can Navy Beans (or other white beans; I used Great Northern in Round 2)
1 can Diced Tomatoes with Green Chilis
1/2 t. salt or to taste
1/4 t. ground Mustard
1/2 t. dried Rosemary
1/2 t. dried Sage
1/2 t. dried Thyme
1 t. dried Basil
1/8 t. ground Cloves
1 Bay Leaf
2 T. Marsala

Tried this again today with mods based on experience with Round 1:  cut the dried mustard from 1/2 t. to 1/4 t. and tried to pre-wet the dried herb ingredients.  A quick search of the internet suggested alcohol as an edible surfactant suitable for cooking, so I pre-soaked the dry ingredients in 2 T. of Marsala.   "Why Marsala?" and "Why 2 T.?" you ask...'Cause there was a bottle of Marsala with 2 T. left in it in the liquor locker, of course.  I let it soak for about 3 hours just 'cause that's how the timing worked out.  Seems to have solved the problem of running into bits of "dry hay".

The whole point here was to come up with a different seasoning base for beans:  I like cumin but seriously, there has to be another way.  These came out pretty well.  Can't say I won't play around with the mix some more, but they're worth a try.