| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | French | Soups | 1 | Servings |
INGREDIENTS
| 1 | lb | Dried navy beans |
| 1 | lb | Dried pinto beans |
| 1 | lb | Dried Great Northern beans |
| 1 | lb | Dried green split peas |
| 1 | lb | Dried yellow split peas |
| 1 | lb | Dried black-eyed peas |
| 1 | lb | Dried lentils |
| 1 | lb | Dried baby lima beans |
| 1 | lb | Dried lg. lima beans |
| 1 | lb | Dried black beans |
| 1 | lb | Dried red beans |
| 1 | lb | Dried soy beans |
| 1 | lb | Barley pearls |
| 2 | c | French Market soup mix |
| 2 | qt | Water |
| 1 | Ham hock | |
| 1 1/4 | t | Salt |
| 1/2 | t | Pepper |
| 1 | 16 oz. whole tomatoes cut | |
| up juice & all | ||
| 1 | Onion, chopped | |
| 1 | Clove garlic, minced | |
| 1 | Chili pepper, coarsely | |
| chopped -or- | ||
| 1/2 | 10 oz Rotel tomatoes | |
| optional | ||
| 1/4 | c | Chopped parsley, optional |
| 1/4 | c | Lemon juice, optional |
INSTRUCTIONS
Divide into fourteen 2 cup packages. This is a nice Christmas gift with recipe attached. Sort and wash 2 cups Bean Mix. Place in Dutch oven, cover with water 2 inches above beans, soak overnight. Drain beans. Add 2 quart water and mix first 3 ingredients. Cover and bring to a boil, reduce heat and simmer about 2 hours, or until beans are tender. Add remaining ingredients; simmer 30 minutes, stirring occasionally. Remove ham hock from soup, remove meat from bone, chop meat and return to soup. Yield 2 1/2 quarts. Posted to EAT-L Digest 08 Sep 96 From: Joe Ames <[email protected]> Date: Mon, 9 Sep 1996 09:17:29 -0400
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