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Ingredients10 m servings 150 cals
Original recipe yields 112 servings (14 (1 pint) jars)
- In a very large container, combine navy beans, pinto beans, great Northern beans, split peas, yellow split peas, black-eyed peas, lentils, baby limas, limas, soybeans, barley and red beans; mix well. Divide evenly into 14 (1 pint) lidded jars.
- Attach a card to each jar with the following recipe: ADDITIONAL INGREDIENTS: 2 quarts water; 1 ham hock; 1 1/4 teaspoon salt; 1/4 teaspoon pepper; 1 (10 ounce) can diced tomatoes with green chiles; 1 large onion, chopped; 1 clove garlic, minced. TO PREPARE: Soak 2 cups French Market Bean Mix in water to cover, 8 hours or overnight. In a large soup pot, bring 2 quarts water and ham hock to a boil. Reduce heat and simmer 20 minutes. Remove ham hock. Stir in soaked beans, salt, pepper, diced tomatoes and green chiles, onion and garlic. Bring to a boil again, skimming foam off the top. Reduce heat, cover and simmer about 1 hour, until beans are tender.
Per Serving: 150 calories; 0.8 g fat; 26.8 g carbohydrates; 9.7 g protein; 0 mg cholesterol; 15 mg sodium. Full nutrition
ReviewsRead all reviews 2
Good basic recipe. I boiled the beans in 2 quarts of chicken broth for just under an hour. Then I added the tomatoes, onion, garlic, 6 chicken andouille sausage links (didn't have/want a ham hoc...