Confette bean soup mix

4 Servings

Ingredients

Quantity Ingredient
----------------GOOD HOUSEKEEPING MAGAZINE ---------------VIA BETTE LELAND CGVH43B
16 ounces Dry black beans
16 ounces Dry Great Northern beans
16 ounces Dry red kidney beans
16 ounces Dry pinto beans
16 ounces Dry green split peas -------------SEASONING BAGS--FOR EACH BA
3 Beef-flavor bouillon cubes
3 tablespoons Dried chopped chives
1 teaspoon Salt
1 teaspoon Dried savory
½ teaspoon Ground cumin
½ teaspoon Coarsely ground black pepper
1 Bay leaf

Directions

In large bowl, mix beans; spoon into four 4-c. containers, placing about 3 rounded cups in each. Prepare Seasoning bags: Place 1 seasoning bag in each container. If giving mix as gifts, include the CONFETTI BEAN SOUP RECIPE (below) with each gift. Makes 4. SEASONING BAGS: Cut four 6" squares plastic wrap. Onto each square place the seasoning bag ingredients for one bag. Gather plastic wrap up to form a pouch; tie with string or, for gifts, tie with ribbon. CONFETTI BEAN SOUP: Rinse beans from 1 container confetti bean soup mix with running cold water and discard any stones or shriveled beans. In 5-quart Dutch oven over high heat, heat beans and 9 c. water to boiling; cook 3 min. Remove from heat; cover and let stand 1 hr.

Drain and rinse beans. Return beans to Dutch oven; add contents of seasoning bag from mix and 5 c. water; over high heat, heat to boiling. Reduce heat to low; cover and simmer 1-½ hrs. or until beans are tender, stirring occasionally Add one 16-oz. can stewed tomatoes with its liquid; over high heat, heat to boiling. Reduce heat to low; cook, uncovered, 15 min. longer, stirring to break up tomatoes. Discard bay leaf. Makes 6 min-dish servings or 12 first-course servings. Posted to MC-Recipe Digest V1 # From: Sherry Zeiss <zeiss@...>

Date: Wed, 11 Dec 1996 22:18:42 -0600

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