Fourteen-Bean Explosion
Ready In: 3 hrs 30 mins
Serves: 8-10
Ingredients
- 1 cup dried garbanzo beans
- 1 cup dried black turtle bean
- 1 cup dried adzuki beans
- 1 cup dried navy beans
- 1 cup dried large lima beans
- 1 cup dried mung beans
- 1 cup dried hato mugi beans
- 1 cup dried red beans
- 1 cup dried green beans
- 1 cup dried yellow lentils
- 1 cup dried great northern beans
- 1 cup dried black-eyed peas
- 1 cup dried pinto bean
- 1 cup dried soybeans
- 2 quarts water
- 2 tablespoons pickling spices, with peppercorns (remove whole cloves)
- 2 bay leaves
- 1 sprig fresh oregano, chopped
- 1 teaspoon chili powder
- 1 pinch cayenne pepper
- 1⁄2 cup onion, chopped
- 1⁄2 cup red bell pepper, chopped
- 1⁄2 cup green bell pepper, chopped
- 1 tablespoon maple syrup (to taste)
Directions
- Place beans in a large colander and pick through them and remove any discolored beans, any rocks, etc. Rinse well.
- In a large pot, cover the beans with *spring water and soak overnight. Drain and rinse in several changes of water.
- In a large pot, combine the soaked beans with the spring water and heat to boiling over high heat.
- Add pickling spice, bay leaves, oregano, chili powder, and cayenne and reduce the heat to simmer, and cook until the beans are tender, 2-3 hours.
- Add the onions and peppers and cook for 10 minutes.
- Stir in the maple syrup.
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