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Categories:
pinto beans black-eyed peas lentils lima beans navy beans peas celery onions green beans potatoes black pepper lemon juice oregano rosemary parsley carrots frozen corn tomatoes salt chili powder basil thyme garlic
Viewed: 34 - Published at: 5 years agoIngredients
- 1/2 c. pinto beans (dry)
- 1/4 c. black-eyed peas
- 1/4 c. lentils
- 1/4 c. lima beans
- 1/2 c. navy beans
- 1/4 c. split peas (yellow or green)
- 1 c. chopped celery
- 2 medium onions, chopped
- 1 (16 oz.) can green beans (with juice)
- 2 large potatoes or turnips or both (optional)
- 1/2 tsp. black pepper
- 1 Tbsp. lemon juice
- 1 tsp. oregano
- 1/2 tsp. rosemary
- 1/2 c. chopped fresh parsley or 3 Tbsp. dried parsley
- 3 large carrots, cut up
- 1 c. frozen corn
- 1 large can tomatoes (32 oz.) or combination of puree and tomato
- 1 tsp. salt or to taste
- 1 tsp. chili powder
- 1 1/2 tsp. dried basil
- 1/2 tsp. thyme
- 1/2 tsp. garlic powder or 2 fresh garlic cloves, minced
Method
- Soak all dried beans except lentils and split peas overnight. Cook beans in about 4 cups water for about 1 hour.
- (Not the lentils and split peas.)
- If beans seem hard, cook awhile longer. Add lentils and split peas.
- Simmer for 20 minutes. Add canned tomatoes, celery, carrots and onions and all spices and herbs. Simmer for 30 minutes. Add more water if too thick. Add potatoes and turnips (if adding). Simmer for 15 minutes. Add frozen corn and green beans. Simmer for about 10 minutes.
