1 lb. dry red kidney
beans
1 lb. dry pinto beans
1 lb. dry split peas
1 lb. dry black eye peas
1 lb. dry Navy beans
1 lb. dry lentils
1 lb. dry pinto beans
1 lb. dry split peas
1 lb. dry black eye peas
1 lb. dry Navy beans
1 lb. dry lentils
1/2 c. dried parsley flakes
1/2 c. dried bell pepper pieces
1/2 c. dried minced onion
1/2 c. dried celery flakes and leaves
2-3 tsp. garlic powder
2 tsp. dried ground red pepper
2 tsp. cracked black pepper
8-10 pt. jars with lids
Mix all beans in a large bowl. Pick
out any discolored beans. Divide beans evenly in 8 or 10 pint jars leaving 3/4
inch of space at the top. Combine all remaining ingredients and divide evenly
in the jars. Seal with lid. Attach a card with the following recipe to each
jar.
Soak bean and spice mixture in 2
quarts of water overnight. DO NOT RINSE OR DRAIN. Bring to boil; reduce heat
and cook 2 hours. Add salt pork, ham bone, or bacon plus 16 oz. tomatoes and 8
oz. tomato sauce. Cook an additional 1 1/2 to 2 hours. Serve with hot bread and
fruit. Makes 8-10 gifts.
from Martha Barrow
from Martha Barrow
