Ingredients Jump to Instructions ↓

  1. 1 pound dried navy beans

  2. 1 pound dried pinto beans

  3. 1 pound dried great Northern beans

  4. 1 pound split peas

  5. 1 pound yellow split peas

  6. 1 pound dried black-eyed peas

  7. 1 pound lentils

  8. 1 pound dried baby lima beans

  9. 1 pound dried lima beans

  10. 1 pound dried soybeans

  11. 1 pound pearl barley

  12. 1 pound dried red beans

Instructions Jump to Ingredients ↑

  1. In a very large container, combine navy beans, pinto beans, great Northern beans, split peas, yellow split peas, black-eyed peas, lentils, baby limas, limas, soybeans, barley and red beans; mix well. Divide evenly into 14 (1 pint) lidded jars.

  2. Attach a card to each jar with the following recipe: ADDITIONAL INGREDIENTS: 2 quarts water; 1 ham hock; 1 1/4 teaspoon salt; 1/4 teaspoon pepper; 1 (10 ounce) can diced tomatoes with green chiles; 1 large onion, chopped; 1 clove garlic, minced. TO PREPARE: Soak 2 cups French Market Bean Mix in water to cover, 8 hours or overnight. In a large soup pot, bring 2 quarts water and ham hock to a boil. Reduce heat and simmer 20 minutes. Remove ham hock. Stir in soaked beans, salt, pepper, diced tomatoes and green chiles, onion and garlic. Bring to a boil again, skimming foam off the top. Reduce heat, cover and simmer about 1 hour, until beans are tender.


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