This recipe is excellent to make up as a gift; indeed, Lady Hanson had me make pounds of the mix for her to place into the Christmas gift parcels for the local church in Palm Springs.
Categories: Soups, Soup Mixes, Gifts
You Will Need:
- 1 lb, dried black beans
- 1 lb, dried red beans
- 1 lb, dried kidney beans
- 1 lb, dried navy beans
- 1 lb, dried great northern beans
- 1 lb, dried baby lima beans
- 1 lb, dried large lima beans
- 1 lb, dried pinto beans
- 1 lb, dried green split peas
- 1 lb, dried yellow split peas
- 1 lb, dried black-eyed peas
- 1 lb, dried red lentils
- 1 lb, dried green lentils
- 1 lb, dried brown lentils
- 1 lb, dried cranberry beans (AKA Borlotti Beans)
Combine the beans in a very large bowl; pour 2 cups into a large wide mouth jar.
In addition, if using for a gift hand write or type an attractive instruction card and then attach this to the Jar title it: If you really want to be thoughtful, you may include the spices in a separate bag included with the jar.
Bean and Ham Soup
To make a delicious bean and ham soup you will need;
2 cups, 15 bean soup mix1, smoked ham hock (Unsmoked is fine)
2 cans, 14.5 ounces stewed tomatoes
1 medium onion, chopped
2 ribs celery, chopped
1 clove garlic, minced
1, bay leaf
6 cups, water
1/4 cup, chopped fresh parsley
1 tablespoon, red wine vinegar
2 tablespoons, salt
1 teaspoon, ground black pepper
1 teaspoon, chili powder
1 teaspoon, ground cumin
Cover the bean mix with water and soak overnight.
Drain the beans and place in a large soup-pan/stockpot, add the ham hock, tomatoes, onion, celery, garlic, bay leaf, and 6 cups of water. Bring to a boil over a medium high heat; reduce to a medium low heat, cover and simmer for 1 hour. Add the remaining ingredients; continue to simmer for 1 hour or until the beans and ham are tender. Take out the ham hock remove the meat from the bone cut into small bit-size pieces and return to the soup, remove the bay leaf before serving.
Serve hot with nice crusty bread.