Three bean soup

1 Servings

Ingredients

Quantity Ingredient
½ cup Dry black-eyed peas, sorted and washed
½ cup Dry pinto beans, sorted and washed
½ cup Dry Great Northern beans, sorted and washed
4 cups Water (up to 5)
1 large Clove garlic, crushed
1 large Onion, finely chopped
1 large Carrot, thinly sliced
1 large Celery stalk, thinly sliced
⅛ teaspoon Ground cloves
1 large Bay leaf
1 can (15-oz) tomato sauce
2 tablespoons Packed brown sugar
1 tablespoon Apple cider vinegar
1 tablespoon Molasses
½ teaspoon Powdered mustard
½ teaspoon Chili powder
½ teaspoon Celery salt
¼ teaspoon Dried thyme
¼ teaspoon Paprika
3 drops Tabasco, or to taste (up to 5)
¼ teaspoon Black pepper
½ teaspoon Salt

Directions

I make this in the crockpot, putting the beans in to soak the night before and simmering all day. I rarely have exactly the beans called for, so end up substituting most of the time. I've used black beans (which turn the other beans slightly purple, much to my daughter's amusement), and navy beans successfully, although they take a little longer to cook. This has a spicy, smoky, barbeque- like flavor. I also rarely measure anything and just add what looks right, especially spices in something like this. It hasn't made any difference that I can detect! It's also good over rice.

Cover beans with water and soak overnight. Drain and discard soaking water.

Add all ingredients and simmer until beans are tender.

Posted to FOODWINE Digest 21 Feb 97 by Laurie Thompson <llt@...> on Feb 22, 1997.

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