Seven-bean soup
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | cups | Dried Beans (as many types |
| As you can find, but try to | ||
| Include adzuki and anasazi | ||
| 1 | teaspoon | Fresh grated ginger |
| 2 | To 3 large onions, chopped | |
| 1 | teaspoon | Lemon pepper |
| 3 | tablespoons | B-B-Q sauce |
| 3 | teaspoons | Chopped green chili |
| 3 | Cloves garlic, chopped | |
| 1 | 28 oz & 1 16 oz can crushed | |
| Tomatoes | ||
| 1½ | teaspoon | Chili powder |
| 6 | tablespoons | Ketchup |
| 6 | Stalks celery, chopped | |
Directions
Wash, pick over, and soak beans in water to cover by 2 inches, overnight.
In the morning, drain & rinse the beans. Return to pot with 18 cups cold water. Add ginger, and bring to a full boil. Reduce to active simmer & Cook until tender, 1½ to 2 hours. Add remaining ingredients. Bring to a boil, lower heat and simmer 3 hours more. Stir and add water as needed. If you can wait until it's completely done, you'll have plenty to freeze, and it freezes well.
From: <RYERSONRA@...>.. Fatfree Digest [Volume 10 Issue 37], Sept. 17, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@...
using MMCONV
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