Mixed Bean Chowder
I use a package that contains 16 different types of beans, so you know you will get a great variety of vitamins and nutrients. The Carribean seasoning works well in this dish. It be jammin', fo shuah!
8 oz. uncooked dry mixed beans (e.g., pinto, white, black, lentils, kidney, etc.), washed
1 cup chopped onion
1 cup chopped celery
1 cup chopped bell pepper
2 tabspoons olive oil
1 cup V-8 juice
2 cups vegetable broth
1 teaspoon onion salt
2 teaspoons Carribean jerk seasoning
Cook beans for one hour in 6 cups of water, simmering on low heat after bringing to a boil. Do not drain.
Saute the onions, celery and bell pepper in olive oil and add to the bean mixture. Next add V-8 juice, vegetable broth and seasonings and simmer for another 30 minutes or until beans have reached a desired tenderness and the seasonings have blended well.
8 oz. uncooked dry mixed beans (e.g., pinto, white, black, lentils, kidney, etc.), washed
1 cup chopped onion
1 cup chopped celery
1 cup chopped bell pepper
2 tabspoons olive oil
1 cup V-8 juice
2 cups vegetable broth
1 teaspoon onion salt
2 teaspoons Carribean jerk seasoning
Cook beans for one hour in 6 cups of water, simmering on low heat after bringing to a boil. Do not drain.
Saute the onions, celery and bell pepper in olive oil and add to the bean mixture. Next add V-8 juice, vegetable broth and seasonings and simmer for another 30 minutes or until beans have reached a desired tenderness and the seasonings have blended well.