Recipe - Confetti Bean Salad

GOOD HOUSEKEEPING MAGAZINE
1994

VIA BETTE LELAND CGVH43B
16 ounce Dry black beans
16 ounce Dry Great Northern beans
16 ounce Dry red kidney beans
16 ounce Dry pinto beans
16 ounce Dry green split peas

SEASONING BAGS, FOR EACH BAG
3 Beefflavor bouillon cubes
3 tablespoon Dried chopped chives
1 teaspoon Salt
1 teaspoon Dried savory
One half teaspoon Ground cumin
One half teaspoon Coarsely ground black pepper
1 Bay leaf

In large bowl, mix beans; spoon into four 4cup, containers, placing about
3 rounded cups in each. Prepare Seasoning bags: Place 1 seasoning bag in
each container. If giving mix as gifts, include the CONFETTI BEAN SOUP
RECIPE (below) with each gift. Makes 4. SEASONING BAGS: Cut four 6" squares
plastic wrap. Onto each square place the seasoning bag ingredients for one
bag. Gather plastic wrap up to form a pouch; tie with string or, for gifts,
tie with a ribbon. CONFETTI BEAN SOUP: Rinse beans from one container
confetti bean soup mix with running cold water and discard any stones or
shriveled beans. In 5quart Dutch oven over high heat, heat beans and 9
cups water to boiling; cook 3 min. Remove from heat; cover and let stand 1
hr. Drain and rinse beans. Return beans to Dutch oven; add contents of
seasoning bag from mix and 5 cups water; over high heat, heat to boiling.
Reduce heat to low; cover and simmer 1One half hrs. or until beans are tender,
stirring occasionally. Add one 16oz. can stewed tomatoes with its liquid;
over high heat, heat to boiling. Reduce heat to low; cook, uncovered, 15
min. longer, stirring to break up tomatoes. Discard bay leaf. Makes 6 main
dish servings or 12 firstcourse servings.
Posted to MCRecipe Digest V1 #337

From: Bob & Carol Floyd c.floyd@arnprior.com

Date: Wed, 11 Dec 1996 16:47:10 0500