10 Bean Blend
Serving Size: 1/2 cup (100 g)
Calories / Calories: 340
Fat / Lipide: 0 g0%
Saturated / saturés: 0 g0%
+ Trans / trans: 0 g
Cholesterol / Cholestérol: 0 mg
Sodium / Sodium: 0 mg0%
Carbohydrate / Glucides: 60 g20%
Fibre / Fibres: 23 g91%
Sugars / Sucres: 9 g
Protein / protéines: 23 g
Amount per Serving
Teneur par portion
% Daily Value
% valeur quotidienne
Vitamin A / Vitamine A: 0%
Vitamin C / Vitamine C: 6%
Calcium / Calcium: 10%
Iron / Fer: 50%
Ingredients: Light red kidney beans, Mayacoba beans, Appaloosa beans, Flageolet beans, cannellini beans, Tongues of Fire beans, Cranberry beans, Jacob's Cattle beans, black eyed peas and French Navy beans.
Country of Origin: USA
Mixed Bean Soup Recipe
1 package (12 ounces) mixed dried beans
8 C water
1/2 lb ground beef, cooked and drained
1 can (14 ½ ounces) tomatoes, undrained, diced
1 C chopped celery
1 Tbl salt
1 tsp dried parsley flakes
2 garlic cloves, minced
1 tsp dried thyme
2 bay leaves
Pepper to taste
1. Rinse and sort beans. Place beans in a Dutch oven or soup kettle; add water to cover by 2 inches. Bring to a boil; boil for 2 minutes. Remove from the heat. Cover and let stand for 1-4 hours or until beans are softened.
2. Drain and rinse, discarding liquid.
3. Add water to the beans. Bring to a boil. Cover and simmer for 30 minutes.
4. Add remaining ingredients. Bring to a boil. Reduce heat, cover and simmer for 1 ½-2 hours or until beans are tender.
5. Discard bay leaves. Makes about 10 servings (2 ½ quarts).
1. Rinse 1 lb of beans.
2. Soak for around six hours in a bowl. There should be about 1 inch of water above the beans.
3. Heat oil (a thin film to cover the pot's base) in a medium pot over medium heat.
4. Chop some carrot, celery and onion into big chunks, and smash a few cloves of garlic. Add these to the pot.
5. When the vegetables are soft, add the beans and cover with water by about 1 inch.
6. Bring the water to a rapid, full boil.
7. Reduce the heat to a simmer (medium-low) and let the beans cook, covered, for 1-2 hours.
8. When the beans are soft, add salt to taste.
Beans are a great source of protein, fibre, folic acid, calcium, potassium and iron, and are low in fat. Soaking beans before cooking helps to reduce cooking time as well as neutralize phytates that can inhibit enzymes and can bind to minerals and prevent their absorption.