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Ingredientes
- 1/4 c. pinto beans
- 1/4 c. navy beans
- 1/4 c. kidney beans
- 1/4 c. black beans
- 1/4 c. baby lima beans
- 1/4 c. great northern beans
- 1/4 c. lentils
- 1/4 x blackeyed peas
- 1/4 x green and yellow split peas
- 3 Tbsp. Schilling(R) Vegetable Flakes
- 1 Tbsp. Cajun Style Seasoning
- 1 x 1.5 grams Knorr (R) Tomato Bouillon Cube
- 1/4 tsp dry orange peel
Direcciones
- In a clear, airtight, 4-c. container, layer the beans. In a small, self-sealing plastic bag, combine the seasonings. Attach the recipe.
- PREPARATION: Rinse and pick over beans. Place in large pot with water to cover. Bring to a boil and boil 5 min. Turn off heat, cover and let soak 1 hour. Drain and add in 8 c. fresh water and contents of seasoning package. Bring to a boil, reduce heat and simmer, covered, 2 hrs or possibly till beans are tender. Remove 1 c. beans and mash; return to pot and simmer, uncovered, about 40 min, till soup is thick. Season to taste with salt and pepper.
- OPTIONS: Recommend adding 1/4 c. Chipotle Barbecue Sauce to the 1-c. of bean mash; add in fresh ingredients at which time, such as finely diced carrots, bell peppers, celery, tomatoes, peas, corn, and/or possibly new potatoes.
- VEGETABLE FLAKES : carrots, tomatoes, celery, cabbage, onions, spinach, sweet peppers, parsley
- CAJUN SPICE : Cayenne, crushed red peppers, dry thyme, Greek oregano, paprika, garlic salt
- Yield: "2 qts"
- NOTES : If substituting "Tone's Perc" for the vegetable flakes, halve the amount. This gets hotter with reheat.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 43g | |
| Recipe makes 8 servings | |
| Calories 130 | |
| Calories from Fat 4 | 3% |
| Total Fat 0.47g | 1% |
| Saturated Fat 0.1g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 27mg | 1% |
| Potassium 503mg | 14% |
| Total Carbs 23.37g | 6% |
| Dietary Fiber 7.9g | 26% |
| Sugars 1.38g | 1% |
| Protein 8.46g | 14% |
