NOTES: Came out really good with slow cooker method. Make sure to follow instructions below or beans will take a long time to cook. 7 servings; MFP
1 lb mixed beans, dry
Celery, onion, pepper, garlic
6 cups water
2 bay leaves
Add after slow cooking:
1.5 tbsp, Hickory Liquid Smoke
1 tbsp worcestershire sauce
3 g MSG
18 g Bouillon, Vegetarian, No Chicken Base
1 3/4 tsp Chili Powder
1 tsp Dried Basil
3/4 tsp Ground Cumin
3/4 tsp Dried Oregano
3/4 tsp Black Pepper
1/4 tsp Garlic Powder
1/4 tsp Onion Powder
2 teaspoons smoked paprika
1/2 teaspoon dried thyme leaves
1 can diced tomatoes
2 tbsp tomato paste
lemon juice
apple cider vinegar
SLOW COOKER:
6 cups of stock/water, onions, garlic (Not tomato or lemon juice yet!).
High and cook for 6 hours then check to make sure beans are tender.
After the beans are tender, stir in the can of diced tomatoes, tomato paste, spices, lemon juice and ACV.
INSTANT POT - DON'T PC TWICE! It will BURN!
Soak beans then drain.
Saute carrot, onion, celery and garlic (or just add to beans and water).
Add the rinsed beans and 6 cups water.
PC 15-20 min HP; NPR. Don't drain.
Stir in spinach tomatoes, vinegar, lemon juice, liquid smoke and seasonings.
Add water if needed and simmer.
https://hurstbeans.com/recipes/instant-pot-15-bean-soup
https://hurstbeans.com/recipes/slow-cooker-15-bean-soup-easy-family-recipes