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I found this recipe on the web. Soar at Berkely Uiversity |
1/4 cup small white beans (I used great northern beans) 1/4 cup black-eyed beans 1/4 cup garbanzo beans 1/4 cup pink beans (I used pinto beans) 1/4 cup light red kidney beans 1 teaspoon salt 1 cup onion - chopped 1 cup celery - chopped 1 cup carrot - chopped 1/2 cup green bell pepper - chopped 1/2 cup dried parsley - minced 1 clove of garlic - crushed, minced 2 tablespoon butter or margarine 2 envelopes chicken noodle soup mix - 2 ounces each 1/2 bay leaf - crumbled 1/2 teaspoon fine herbs (I used Mrs. Dash) 1 cup tomato - chopped 2 quarts of water parmeasan cheese - grated |
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To soak beans: For each pound of dry beans, any variety, add 10 cups hot water. Up to 2 teaspoon of salt per pound of beans may be added to help the beans absorb water more evenly. Heat to boiling , let boil 2 to 3 minutes. Remove from heat, cover and set aside for at least one hour, but preferably four hours or more. The longer soaking time is recommended to allow a greater amount of sugars to dissolve, thus helping the beans to be more easily digested. Always discard the soak water. To maintain color integrity, soak seaparately. I used canned vegetables instead of the dryed. Cook onion, celery, carrot, green pepper, parsley and garlic in butter until soft. Combine cooked vegetables with soup mix, 2 quarts water, bay leaf, fine herbes and soaked beans. Simmer, covered, about 1 hour to desired tenderness. Add tomato. Serve hot, sprinkled with cheese. Note: 1 cup canned tomatoes may be used in placed of the fresh tomatoes. |
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