1/4 cup dried garbanzo beans
1/4 cup dried navy beans or lima beans
1/4 cup dried red kidney beans or pinto beans
1/4 cup dried whole or split peas
3 Tablespoons minced dried onion
2 Tablespoons whole wheat berries (optional)
2 Tablespoons pearl barley
2 Tablespoons dried celery flakes
2 tsp. instant beef bouillon granules
1/2 tsp. dried basil, crushed
1 bay leaf
Combine all ingredients in
a plastic bag or layer in an airtight container. Store,
tightly sealed, until needed.
Combine contents of package with 7 cups water in a
3-quart saucepan. Bring to boiling; reduce heat. Cover
and simmer 2 minutes. Remove from heat, cover, and let
stand 1 hour. (Or soak bean mixture in the water
overnight in a covered pan.) Do not drain. Bring beans
and liquid to boiling, reduce heat. Cover and simmer
1-1/2 to 2 hours or until beans are tender. Remove bay
leaf. Season to taste. Makes 6-8 side dish servings.
Meaty Bean Soup
Follow basic recipe through the soaking step. Add 1
3/4-1 pound beef shank crosscuts. Bring to boiling;
reduce heat. Cover and simmer 1-1/2 hour. Remove meat,
chop coarsely and return to soup. Remove bay leaf. Add 1
16-oz. can tomatoes, cut up and undrained. Add one
medium carrot, chopped. Cover and simmer for 30 more
minutes. Season to taste. Makes 4-6 servings.
Spicy Bean Pot
Follow basic recipe but reduce water to 5-1/2 cups.
Remove bay leaf. Brown 1/2 pound ground beef and drain
off fat. Add 1 tsp. chili powder and cook 1 minute. Add
to bean soup along with 1 10-oz. can Rotel. Heat
through, stirring occasionally. Season to taste. Serve
in tortilla bowls or with corn chips. Garnish with
jalapenos, if desired. Makes 6-8 main-dish servings.
Cheesy Bean Soup
Follow basic recipe through the soaking step, except
reduce water to 4 cups. Remove bay leaf. Mash beans
slightly. Add 2 cups milk and 1 6-oz. link cheese food
or smoked cheese food. Cook and stir until beans are
soft. Makes 4-6 main dish
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