Confetti bean soup mix
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Confetti bean soup mix
  Beans    Soups  
Last updated 6/12/2012 1:17:32 AM. Recipe ID 47956. Report a problem with this recipe.
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      Title: Confetti bean soup mix
 Categories: Beans, Mixes, Soups and s
      Yield: 4 Servings
 
MMMMM-----------------GOOD HOUSEKEEPING MAGAZINE----------------------
           -1994

MMMMM------------------VIA BETTE LELAND CGVH43B-----------------------
     16 oz Dry black beans
     16 oz Dry Great Northern beans
     16 oz Dry red kidney beans
     16 oz Dry pinto beans
     16 oz Dry green split peas

MMMMM----------------SEASONING BAGS, FOR EACH BAG---------------------
      3    Beef-flavor bouillon cubes
      3 tb Dried chopped chives
      1 ts Salt
      1 ts Dried savory
    1/2 ts Ground cumin
    1/2 ts Coarsely ground black pepper
      1    Bay leaf
 
  In large bowl, mix beans; spoon into four 4-cup, containers, placing
  about 3 rounded cups in each. Prepare Seasoning bags: Place 1
  seasoning bag in each container. If giving mix as gifts, include the
  CONFETTI BEAN SOUP RECIPE (below) with each gift. Makes 4. SEASONING
  BAGS: Cut four 6" squares plastic wrap. Onto each square place the
  seasoning bag ingredients for one bag. Gather plastic wrap up to form
  a pouch; tie with string or, for gifts, tie with a ribbon. CONFETTI
  BEAN SOUP: Rinse beans from one container confetti bean soup mix with
  running cold water and discard any stones or shriveled beans. In
  5-quart Dutch oven over high heat, heat beans and 9 cups water to
  boiling; cook 3 min. Remove from heat; cover and let stand 1 hr.
  Drain and rinse beans. Return beans to Dutch oven; add contents of
  seasoning bag from mix and 5 cups water; over high heat, heat to
  boiling. Reduce heat to low; cover and simmer 1-1/2 hrs. or until
  beans are tender, stirring occasionally. Add one 16-oz. can stewed
  tomatoes with its liquid; over high heat, heat to boiling. Reduce
  heat to low; cook, uncovered, 15 min. longer, stirring to break up
  tomatoes. Discard bay leaf. Makes 6 main dish servings or 12
  first-course servings. 




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Recipe ID 47956 (Apr 03, 2005)

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