Confetti bean soup mix

4 Servings

Ingredients

Quantity Ingredient
-1994
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
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

GOOD HOUSEKEEPING MAGAZINE

VIA BETTE LELAND CGVH43B

SEASONING BAGS, FOR EACH BAG

In large bowl, mix beans; spoon into four 4-cup, 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 a ribbon. CONFETTI BEAN SOUP: Rinse beans from one 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 cups 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 cups 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 main dish servings or 12 first-course servings.

Posted to MC-Recipe Digest V1 #337 From: Bob & Carol Floyd <c.floyd@...> Date: Wed, 11 Dec 1996 16:47:10 -0500

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