1 lb. dried black beans
1 lb. dried red beans
1 lb. dried kidney beans
1 lb. dried navy beans
1 lb. dried great northern beans
1 lb. dried baby lima beans
1 lb. dried large lima beans
1 lb. dried pinto beans
1 lb. dried green split peas
1 lb. dried yellow split peas
1 lb. dried black−eyed peas
1 lb. dried green lentils
1 lb. dried brown lentils
Combine beans in a very large bowl. Pour two cups of bean mix into attractive 16
ounce jars. The beans can also be layered for a pretty effect. Put in a few beans at
a time until you have filled the jar.
Attach the following to each jar:
ARIZONA BEAN SOUP
Beans from jar
1 smoked ham hock
2 (14.5 oz.) cans stewed tomatoes
1 medium onion, chopped
1 clove garlic, minced
1 bay leaf
6 C. water
1/4 C. fresh cilantro leaves or parsley
1 T. red wine vinegar
2 tsp. salt
1 tsp. chili powder
1 tsp. cumin seed
Cover beans with water and soak overnight.
Drain beans and place in a stockpot. Add ham hock, tomatoes, onion, garlic, bay
leaf, 6 cups of water and remaining ingredients. Bring to a boil over medium−high
heat. Cover and simmer 1 hour or until beans are tender. Remove bay leaf before
serving. Serve warm. Makes 11 cups of soup.