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Twelve Bean Soup

In an effort to provide a holiday gift that does not add to the stash of much appreciated holiday sweets most of us get, I decided to give jars of Twelve Bean Soup this year. I packaged them so that all the receiver needs to do is add the meat of choice. Because the beans I used are not all the same age, I added a scant 1/4 teaspoon of baking soda to the jars after I heated them by dry heat processing and before I put the lid on. I packaged the seasonings separately and tied them to the jar with the cooking instructions. Buffalo Meat

This has become my favorite bean mix for soups. The Mayocoba and Flor de Mayo beans are smooth and creamy. They add such a wonderful flavor to the soup that it’s worth the effort to find them. All of the beans in the recipe are fairly small beans, too, so each spoonful is more consistently flavorful.

TWELVE BEAN SOUP MIX (Pantry Cooking II)

  • 1 pound Anasazi beans
  • 1 pound pinto beans
  • 1 pound black beans
  • 1 pound black eye peas
  • 1 pound Great Northern beans
  • 1 pound baby lima beans
  • 1 pound Mayocoba beans
  • 1 pound green split peas
  • 1 pound yellow split peas
  • 1 pound small red beans
  • 1 pound Flor de Mayo beans
  • 1 pound cranberry, Roman or borlotti beans

Mix together the dried beans. Fill clean pint canning jars and cover with clean lids and rings or dry heat process for longer storage. Makes 15 pints.  Meat exporters india

FOR SOUP:
Sort and rinse 1 pint (2 cups) of dry beans. Put in a 4 quart Dutch oven or stock pot and cover beans with 2 inches of water. Add 1/4 teaspoon baking soda in hard water areas. Bring to a boil. Boil 2-3 minutes. Remove from heat; cover and let sit 1 to 5 hours.

Drain beans and return to pot. Add 6 cups water and a ham bone, or 10 oz. chunk ham, or 8 oz. sliced or diced summer sausage, or 7 oz. sliced dry chorizo. Bring to a boil; cover and reduce heat to simmer. Cook 2 hours or until beans are tender.

Remove the ham bone (if used) and return ham to the soup. Add 1/4 cup dried onion, 1/8 teaspoon dried minced garlic, 1-1/2 teaspoons chili powder, and 1 teaspoon salt. Simmer for 30 to 60 minutes. Serves 6.

GIFT LABEL COOKING INSTRUCTIONS (This can be formatted to fit a 3×5 card without changing the font size):

Sort and rinse beans. Put in a 4 quart Dutch oven or stock pot and cover beans with 2 inches of water. Bring to a boil. Boil 2-3 minutes. Remove from heat; cover and let sit 1 to 5 hours. Halal Meat Exporters

Drain beans and return to pot. Add 6 cups water and a ham bone, or 10 oz. chunk ham, or 8 oz. sliced or diced summer sausage, or 7 oz. sliced dry chorizo. Bring to a boil; cover and reduce heat to simmer. Cook 2 hours or until beans are tender.

Remove the ham bone (if used) and return ham to the soup. Add seasoning packet. Simmer for 30 to 60 minutes. Serves 6.

Cheryl

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About Al Aali Exports Pvt. Ltd.

Offering Best buffalo meat by Al AAli Exports. Main Service provider of Buffalo meat Halal Meat Frozen meat Boneless Meat meat exporters from india

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