We made up some of the multi-bean soup for dinner and I’ve got some adjustments to make. First, it needs more seasoning, it’s really good with sriracha sauce on it. Also you can cook it in the slow cooker on high for 4 hours.
I’m really surprised with how much I like re-hydrated carrots. They look gnarly, but they taste just like regular cooked carrots and have the same texture too. I think if I made these mixes again, I would do a whole layer of dehydrated carrots.
I’m pretty sure the split peas completely disintegrated since you don’t normally cook them for so long. This might also happen with the lentils, but this mix didn’t have any in it. I hope there’s still enough nutrients in the bit of liquid that got poured over the rice. Maybe next time, I’ll stick with more substantial beans.
The garbanzo beans on the other hand, could’ve cooked a little longer. They were certainly edible but still a little hard.
All in all, pretty much successful, with the small addition of hot sauce.
I’ve been wanting to make some convenience foods lately. Something I can quickly throw together but is still healthy for my family. I am also a bit limited on freezer space, so I’ve been looking into dried convenience foods. So I made this multi-bean soup.
I know you’ve been saving all of your glass jars after you use up the products from the store. We have a lot of them from nut butters and coconut oil. Pro-tip, clean the labels off before you fill the jars. You could package these in canning jars, but you might as well use these recycled jars and save the canning jars for actual canning.
Convenient Multi-Bean Soup
*makes aprox 7 jars
1 bag pinto beans
1 bag black beans
1 bag navy beans
1 bag split peas
1 bag other beans (lentils, garbanzo beans, black-eyed peas, ect.)
aprox 1/3 cup dried chopped carrots
aprox 1/3 cup dried celery
aprox 1 cup dried leeks
Grind up the leeks and celery in a food processor. Divide the ground leeks and celery and carrots evenly between jars.
On top of that, layer the beans in any order you like. Pop the lid on and make a label with these instructions.
Soak overnight in 8 cups of water. Simmer in 6 cups of water for 1 1/2 – 2 hours.
Cook in slow cooker. Cover with water and then an additional 2 inches. Cook 8 – 10 hours on low.
My original plan with this was to use kidney beans as my fifth bean but at the last minute, learned that kidney beans have to be cooked differently than the others, so I had to fill it out with the various little bits of other beans we had.
This can be eaten as a soup as the recipe says. You could also add meat into the slow cooker with them. Or you could serve the whole thing over rice. Or you could mix it with pasta sauce. Can you think of any other ways to use this convenience food?