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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Bean Stew (seven beans) Recipe

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This recipe for Bean Stew (seven beans) is from Love in a Bowl, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
½ c. lentils
½ c. dry small white beans
½ c. dry small red beans
½ c. dry chickpeas
½ c. dry mung beans
½ c. dry lima beans
½ c. dry black beans
water
¼ c. onion flakes
1 Tbsp. chopped garlic
1 ½ tsp. salt
1 inch fresh ginger root grated fine (optional)
1 tsp. dill weed
1 Tbsp. cilantro (1/4 c. if using fresh)
¼ c. parsley flakes (1 c. if using fresh)

Directions:
Directions:
Place all dry beans in a bowl. Cover with water and soak over night. Drain and rinse beans. Put them in a pot with 3 quarts of water. To this add all the dry seasonings, and cook for about 40 minutes or until beans are soft. You may use green beans instead of the mung. Add them after dry beans cook. Add diced tomatoes or chopped greens if desired.

Personal Notes:
Personal Notes:
"Behold, what manner of love the Father hath bestowed upon us, that we should be called the sons of God." 1 John 3:1

 

 

 

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