- This topic has 1 reply, 1 voice, and was last updated June 7, 2014 at 7:55 pm by .
- June 7, 2014 at 7:55 pm #342601
2 cups dry onion flakes
6 cups dried small red beans
2-2/3 cups dried lentils
1-1/2 cups dried white navy beans
1-1/2 cups dried yellow split peas
4 cups uncooked brown rice
1/4 cup dried crushed basil leaves
4 tsp ground black pepper
2 tsp cumin
2 tsp garlic powder
1 tsp ground ginger
4 bay leaves
Place dry onion flakes in a dry nonstick skillet over medium-low heat and toast, stirring constantly, until toasted and golden. Watch carefully and do not let them burn. Set aside and let cool to room temperature.
Line up 4 decorative 1-quart canning jars. Into each jar, layer dried beans in the following order: 1/2 cup red beans, 1/3 cup lentils, 1/3 cup split peas, 1/2 cup red beans, 1/3 cup lentils, 1/3 cup navy beans, and finishing with 1/2 cup red beans.
Divide brown rice into 4 additional zip-top bags, 1 cup in each bag. Squeeze out the air and seal. Place 1 bag of rice on top of the beans in each jar.
Line up 4 small bowls. Measure 1/2 cup toasted onion, 1 tablespoon dried basil, 1 teaspoon black pepper, 1/2 teaspoon cumin, 1/2 teaspoon garlic powder, 1/4 teaspoon ground ginger, and 1 bay leaf in each bowl. Pour each bowl into a small zip-top bag, so you have 4 packets of seasonings. Squeeze out the air and seal. Place 1 bag of seasoning on top of the seasoning packet in each jar.
Tightly seal jars with canning lids. If the jars seem too full to seal with the lids, tap gently on the counter-top to compact the contents. Attach a cooking instruction card (below) with each bean soup mix jar if giving as a gift. Yield: 4 soup mixes
Remove seasoning mix and rice packets from the jar and set aside.
Rinse beans and place in a large stockpot with 9 cups of water. Bring to a boil and cook for 5 minutes. Remove from heat and let stand 30 minutes. (Alternatively, you may soak the beans overnight.) Drain beans and return to the stockpot. Add brown rice, 12 cups of chicken or vegetable stock, and the seasonings. Bring to a boil, cover, and simmer for 1 hour until beans and rice are tender. Garnish individual servings with chopped chives.
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