Recipe number 17612 is

Confette Bean Soup Mix



The ingredients are:
----------------GOOD HOUSEKEEPING MAGAZINE ----------------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 --------------SEASONING BAGS--FOR EACH BA 3 Beef-flavor bouillon cubes 3 tbsp Dried chopped chives 1 tsp Salt 1 tsp Dried savory 1/2 tsp Ground cumin 1/2 tsp Coarsely ground black pepper 1 Bay leaf

The recipe yield is:
4 Servings

Info:
In large bowl, mix beans; spoon into four 4-c. 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 ribbon. CONFETTI BEAN SOUP: Rinse beans from 1 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 c. 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 c. 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 min-dish servings or 12 first-course servings. Posted to MC-Recipe Digest V1 # From: Sherry Zeiss <zeiss@tab.com> Date: Wed, 11 Dec 1996 22:18:42 -0600

Note:
Non; Cookies/Mix



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