Ingredients: |
Ingredients: 2 c. dry bean mixture*
1/2 - 1 large onion, chopped
1 can (29 oz) diced tomatoes, not drained
(4-6 medium tomatoes, diced)
1 lb. smoked sausage
2 cloves garlic, minced
Juice of 1 lemon
4-6 drops tabasco (or 1/4 tsp crushed red pepper)
3-4 carrots, sliced
2 potatoes, diced
1 can sweet corn, not drained
2 bay leaves
Salt and pepper to taste
*Use as many of the following as are available: Michigan navy, red beans, lentils, split green peas, black eyed peas, pintos, baby limas, red kidney beans, black beans, pearled barley
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Directions: |
Directions:Wash beans in cool water until water runs clear. Cover beans with water and soak, preferably overnight; drain water off. Pour diced tomatoes (including juice) into pot. Add enough water to cover beans. Cook with onion and bay leaves until tender, 1 1/2 - 2 hours. Add remaining ingredients**, adding more boiling water if necessary. Let simmer until vegetables are tender but not mushy.
**If serving a mixed group of meat and non-meat eaters, add all ingredients except sausage. When vegetables are mostly cooked, ladle appropriate portion for non-meat eaters into a separate pot; add extra salt and pepper. Add sausage to other pot.
Mix all ingredients. Roll into logs or make into patties. Freezes well.
Note: This recipe was developed by a missionary in Tanzania in the 60’s and handed down to Church of Christ missionaries for over forty years. |
This recipe for Bean Soup is from