Yield: 11 Servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Red kidney beans |
| 1 pounds | Black beans |
| 1 pounds | Cowpeas |
| 1 pounds | Chickpeas |
| 1 pounds | Baby lima beans |
| 1 pounds | Red lentils |
| 1 pounds | Brown lentils |
| 1 pounds | Yellow split peas |
| 1 pounds | Green split peas |
| 1 pounds | Pinto beans |
| 4 cups | Water |
| 2 cups | Bean soup mix |
| ¼ pounds | Bacon; chopped |
| ¼ pounds | Kielbasa; sliced |
| 2 tablespoons | Butter or margarine |
| 1 \N | Carrot; chopped |
| 1 medium | Onion; chopped |
| 1 \N | Clove garlic; chopped |
| 6 cups | Water |
| 1 \N | Bay leaf |
| 1 \N | Salt and pepper; to taste |
In a large bowl, combine all ingredients until thoroughly mixed. Place about 2 cups into each of 11 pint jars or bottles. Seal and label.
Label: In 4-quart saucepan, heat water and bean soup mix to boiling over high heat. Boil 2 minutes. Cover pan; remove from heat; let beans soak 1 hour. Drain beans through large strainer. Wash waucepan and fry bacon over medium heat until crisp. Discard all but about 2 tbs. fat. (Or omit bacon and fry ¼ lb. sliced kielbasa in 2 tbs. butter or margarine.) Add 1 clove garlic, finely chopped, to bacon. Cook over medium-low heat until vegetables are soft. Add 6 cups water, 1 bay leaf, and drained bean mix to bacon mixture. Cover pan and heat to boiling over high heat. Reduce heat to low and simmer 1½ hours. Add salt and pepper to taste. Remove bay leaf before serving. Makes about 8 cups.
Posted to recipelu-digest by Nesb2 <Nesb2@...> on Mar 9, 1998