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Receta Ten Bean Southwest Soup With Cajun Spice
by Global Cookbook

Ten Bean Southwest Soup With Cajun Spice
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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

  1. In a clear, airtight, 4-c. container, layer the beans. In a small, self-sealing plastic bag, combine the seasonings. Attach the recipe.
  2. 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.
  3. 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.
  4. VEGETABLE FLAKES : carrots, tomatoes, celery, cabbage, onions, spinach, sweet peppers, parsley
  5. CAJUN SPICE : Cayenne, crushed red peppers, dry thyme, Greek oregano, paprika, garlic salt
  6. Yield: "2 qts"
  7. NOTES : If substituting "Tone's Perc" for the vegetable flakes, halve the amount. This gets hotter with reheat.