I am so jazzed that I found this awesome mixture of beans. 15 different types of beans in one sack!! This is so easy! You can do the crock-pot thing or cook on the stove top for a little over an hour. The secret is to soak the beans in filtered water over night in the frig for at least 8 hours. 
Also, this particular brand that I found is NOT organic. So, after they soak over night, I put them in a strainer and wash thoroughly with filtered water, then I pour hot boiling water over them let them drain and rinse one more time. Now they are ready to cook! DO NOT use the packet of seasoning included as it has TONS of salt. Just toss it.
As with just about everything I make... expect a LOT of spices, chilis and or peppers. I’ve included a recipe for Vegan cornbread. Since I don’t “do” bread, I did not make it this time. It’s a great recipe!
All of the ingredients except the beans are organic. There are no oils, no fats, no sodium, no sugars, no artificial sweeteners and not additives or preservatives
Hope you enjoy it! Just another “humble creation” of mine to share with you!
You’ll need the following: food processor, knife, colander, crock pot or big bean pot for stove top
Spicy Bean Soup
1 bag of 15 types of beans, sorted, rinsed and placed in bowl with filtered water just covering the top. Soak in frig for at least 8 hours. Put them in a strainer and wash thoroughly with filtered water, then pour hot boiling water over them let them drain and rinse one more time. Now they are ready to cook!
In a pot of boiling water, add the beans, bring to rolling boil and turn down to gently simmer. Cook for about 40 minutes. Test around 30 minutes. I like beans slightly crunchy, so cook to your preference.
In food processor: you want the texture to be CHOPPED.. not diced or minced.
½ large red onion
1 large red or yellow or orange bell
3 large carrots
3 stalks celery
LOTS of fresh garlic
1 medium zucchini
2 fresh New Mexico hatch green chilis (or canned if you don’t have the fresh)
½ can chipolte peppers with some of the adobo sauce
1 large fresh tomato
Set this aside
Grab the following and set aside.
2 bay leaves
1 T cumin
2 T FRESH oregano
Add to beans after the 40 or so minutes:
the veggie mixture and simmer gently for about 10 to 15 minutes. Again, I like things crunchy... so cook to your preference. Hopefully that does not mean cooking the life and color out of the veggies.
Now it is time to add those fabulous spices. Plus a small sack of frozen corn or 2 cups of raw corn cut off the cob.
Let this simmer for about 15 to 20 minutes more. Then it is ready to eat with your Vegan cornbread :-)
If you make this in the crock... just put everything in at once... and let cook 8 to 12 hours.
Vegan Cornbread
1 ½ cups apple juice
2 cups cornmeal
1 cup oat flour or ground oatmeal
4 tsp baking powder
½ cup applesauce
Preheat oven to 325. Warm the apple juice, not boiling. Mix all the dry ingredients together, and then add the applesauce and warm apple juice. Stir till moistened, pour into muffin pans. (greased with coconut oil) Bake for 10 to 20 minutes.
Also, this particular brand that I found is NOT organic. So, after they soak over night, I put them in a strainer and wash thoroughly with filtered water, then I pour hot boiling water over them let them drain and rinse one more time. Now they are ready to cook! DO NOT use the packet of seasoning included as it has TONS of salt. Just toss it.As with just about everything I make... expect a LOT of spices, chilis and or peppers. I’ve included a recipe for Vegan cornbread. Since I don’t “do” bread, I did not make it this time. It’s a great recipe!
All of the ingredients except the beans are organic. There are no oils, no fats, no sodium, no sugars, no artificial sweeteners and not additives or preservativesHope you enjoy it! Just another “humble creation” of mine to share with you!
You’ll need the following: food processor, knife, colander, crock pot or big bean pot for stove top
Spicy Bean Soup
1 bag of 15 types of beans, sorted, rinsed and placed in bowl with filtered water just covering the top. Soak in frig for at least 8 hours. Put them in a strainer and wash thoroughly with filtered water, then pour hot boiling water over them let them drain and rinse one more time. Now they are ready to cook!
In a pot of boiling water, add the beans, bring to rolling boil and turn down to gently simmer. Cook for about 40 minutes. Test around 30 minutes. I like beans slightly crunchy, so cook to your preference.
In food processor: you want the texture to be CHOPPED.. not diced or minced.
½ large red onion
1 large red or yellow or orange bell
3 large carrots
3 stalks celery
LOTS of fresh garlic
1 medium zucchini
2 fresh New Mexico hatch green chilis (or canned if you don’t have the fresh)
½ can chipolte peppers with some of the adobo sauce
1 large fresh tomato
Set this aside
Grab the following and set aside.
2 bay leaves
1 T cumin
2 T FRESH oregano
Add to beans after the 40 or so minutes:
the veggie mixture and simmer gently for about 10 to 15 minutes. Again, I like things crunchy... so cook to your preference. Hopefully that does not mean cooking the life and color out of the veggies.
Now it is time to add those fabulous spices. Plus a small sack of frozen corn or 2 cups of raw corn cut off the cob.
Let this simmer for about 15 to 20 minutes more. Then it is ready to eat with your Vegan cornbread :-)
If you make this in the crock... just put everything in at once... and let cook 8 to 12 hours.
Vegan Cornbread
1 ½ cups apple juice
2 cups cornmeal
1 cup oat flour or ground oatmeal
4 tsp baking powder
½ cup applesauce
Preheat oven to 325. Warm the apple juice, not boiling. Mix all the dry ingredients together, and then add the applesauce and warm apple juice. Stir till moistened, pour into muffin pans. (greased with coconut oil) Bake for 10 to 20 minutes.
You can also add corn, jalapenos, and pimentos to make "Mexi" cornbread!
Until next time.......
GOOD HEALTH TO ALL!!
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