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Sides
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Servings: 12
Serving size: 1 1/4 cup |
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1/2 cup each dry black beans, yellow-eye beans, kidney beans, and navy
beans
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1/4 cup each lentils, barley, yellow split peas, and green split peas
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3 quarts cold water
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1 large onion, chopped (1 cup)
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3 large carrots, chopped (1-1/2 cup)
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3 stalks celery with leaves, chopped
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1 bay leaf
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Crushed red pepper to taste
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1 (28-ounce) can no-added-salt tomatoes with juice, chopped
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2 tablespoons fresh basil, chopped (or 1-1/2 teaspoons dried basil)
- Wash dry beans and lentils thoroughly.
- Place in large bowl, cover with cold water, and soak.
- Place drained, rinsed beans and lentils with all ingredients except basil in an 8-quart saucepan.
- Bring to a boil over high heat.
- Reduce to simmer.
- Cook for 2-1/2 to 3 hours.
- Add basil before serving.
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| Nutrition Facts
Per Serving: Calories: 1910; Carbohydrates: 36g; Fat: 1g; Cholesterol:
0mg; Protein: 11g; Fiber: 4g; Sodium: 28mg
Food Exchanges: 1 starch/bread; 1
very lean meat
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