Today’s recipe is brought to you by Mary, a Heal n Cure patient. Mary’s 16 bean uses a bag of Goya dried 16 Beans Soup Mix.
The key to success is to keep recycling a batch of cooked frozen beans in with new dried beans.
Buy all spices at www.Penzeys.com
Rinse 16 oz bag Goya dried “16 Beans Soup Mix” twice then let it sit in filtered water overnight or let it soak for at least one hour. Next day rinse again and put soaked beans in Slow Cooker with the
following ingredients:
- 1 bay leaf
- 1 T. Penzey’s Spices Oregano
- 3 celery stalks chopped or 1 T. Penzey’s Spices Celery Flakes
- 1 large onion chopped or 2 T. Penzeys Spices Minced Toasted Onion
- 2 T. Penzeys Spices dried Shallots
- 3 garlic cloves chopped or 2 T. Penzey’s Spices Roasted Garlic
- 10 grape tomatoes halved
- 1/2 t. crushed red pepper flakes
- A few baby carrots chopped (optional) or 2 T. fresh parsley chopped
- 1 t. Penzey’c Spires dried Green Rell Peppers Flakes
- 1 t. Penzey’s Spices dried Red Bell Peppers Flakes
SECRET INGREDIENTS:
- 2 t. Penzey’s Spices Italian Sausage Spices (Ingredients in order as listed on package: salt, fennel seeds, Tellicherry black pepper and sugar).
- 2 t. Penzey’s Spices Mahlab Turkish spice. (Whole seed must be run through a spice grinder.)
Don’t leave this out. It is the pit of sour cherries and has a sweet-sour, nutty flavor.
Cover with filtered water by 2 t
Cook on HIGH for 2 hours then set to slow cooker to LOW until beans are softened to your desired choice, may be 9 hours or overnight. You may want to add more water and stir it sometime during the cooking process.
Serving size: 1/2 cup = 18 grams protein. Freeze in pint containers.
- Now each time you want to make beans use a combination of 16 oz fresh dried beans of your choice then add in one of these frozen containers. The variation of bean softness vs hardness adds a spectacular taste to the dish. Start all over with adding these same spice amounts.
