Date: Fri, 18 Aug 1995 07:17:19 -0400 (EDT)
From: Laurie Thompson (llt@gwis2.circ.gwu.edu)
This recipe makes a really good ff bean soup. 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 4-year-old's amusement), and navy beans
successfully, although they take a little longer to cook. I imagine the
15-bean soup mixes would work also. This has a spicy, smoky, barbeque-
like flavor, reminiscent of baked beans. I rarely measure anything and
just add amounts that look right, especially spices in something like
this. It hasn't made any difference that I can detect! It's also good
over rice. [I originally got this recipe off another cooking list; I hope
the originator doesn't mind!]
Three bean soup
1/2 cup dry black-eyed peas, sorted and washed
1/2 cup dry pinto beans, sorted and washed
1/2 cup dry Great Northern beans, sorted and washed
4-5 cups water
1 large clove garlic, crushed
1 large onion, finely chopped
1 large carrot, thinly sliced
1 large celery stalk, thinly sliced
1/8 tsp ground cloves
1 large bay leaf
1 15-oz can tomato sauce
2 Tbls packed brown sugar
1 Tbls apple cider vinegar
1 Tbls molasses
1/2 tsp powdered mustard
1/2 tsp chili powder
1/2 tsp celery salt
1/4 tsp dried thyme
1/4 tsp paprika
3-5 drops Tabasco, or to taste
1/4 tsp black pepper
1/2 tsp salt
Cover beans with water and soak overnight. Drain and discard
soaking water. Add all ingredients and simmer until beans are
tender.
kwvegan vegan