If using dried beans, heat a large pan of hot water (about 2 litres) and cook the beans and bay leaves with the lid on for about 80-90 minutes, until tender
In a separate large pan, fry the onions gently for 10 minutes in the ghee
Add the celery, garlic, spices and herbs and leave to cook for 5 mins
Turn up the heat, add the tomato puree, tomatoes, molasses, salt and pepper and bone broth and simmer for 30 minutes
Add the beans (or the drained and rinsed tinned beans) and simmer for a further 30 mins
Remove the lid towards the end if the sauce needs thickening up
Add 1/2 tbsp tamari (if using) then more if required
Season to taste and stir through the butter and serve or portion up to freeze