Attach to Container -
Sort and wash bean mix;
place in a Dutch oven. Cover with water 2 inches above
beans; soak 8 hours. Drain. Combine beans, 3 quarts
water, herb mix, 1 carrot, chopped, and 2/3 cup chopped
cooked ham in Dutch oven. Bring to a boil; reduce heat,
and simmer 2-1/2 hours, stirring occasionally. Add 1
(14-1/2-ounce) can Mexican-style stewed tomatoes,
un-drained, and pasta; cook 20 minutes. Yield: 9 cups.
Note: To use the
quick-soak method, place beans in a Dutch oven; cover
with water 2 inches above beans. Bring to a boil. Remove
from heat; cover, and let stand 1 hour. Drain.
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