Our 16 bean mix is a blend of a variety of beans-pinto, small red, small white, great northern, large lima, baby lima, kidney, black turtle, pink, yellow split and green split peas, lentils, and black eye beans.
Add stock-vegetable or meat- and spices and you have a delicious soup. This bean soup can make a fun multi colored chili. By adding tomatoes during final hour of cooking, with fresh or dried herbs to enhance flavor, you will have a delicious topping for pasta or rice. It makes a great addition to your food storage.
Beans: pinto, small red, small white, great northern, large lima, baby lima, kidney, black turtle, and pink beans, and yellow split peas, green split peas, lentils, and black eye peas.
Directions for use:
For overnight soaking, cover each cup of beans with 3 cups water and let stand overnight or 12 hours. For quicker results, add dry beans to boiling water boiling 2 minutes and let stand for 1 hour. In cooking, use same water. Cover and simmer slowly in water until beans are tender, about 2 hours. Add more water if necessary. Season with salt, pepper, onion, or garlic. Cooking tips: to keep skin from bursting, simmer gently and stir as little as possible. Add 1/8 tsp. baking soda per cup of beans to shorten cooking time in hard water. Do not add tomatoes, lemon juice, wine, or vinegar until beans are almost tender as they delay softening.
Serving size 1/2 cup Servings per bucket 207 Calories per serving 327