| Ingredients: 1/2 Cup(s) beans, great northern 1/2 Cup(s) dry beans, black 1/2 Cup(s) oil, olive 3 Tablespoon(s) minced garlic 2 1/2 Cup(s) diced carrot 1 Cup(s) diced pepper, red bell 3 Cup(s) tomatoes, diced canned 2 Cup(s) V-8 tomato juice 1 Cup(s) vegetable broth 1 1/2 Tablespoon(s) chili powder 1 1/2 Tablespoon(s) cumin 1 Tablespoon(s) oregano 1 Tablespoon(s) basil leaves 3 bay leaves 2 Tablespoon(s) kosher salt 1 Teaspoon(s) pepper, black 2 Tablespoon(s) tobasco sauce 2 Tablespoon(s) vinegar, balsamic 2 1/2 Cup(s) diced onion, white 1/2 Cup(s) beans, red kidney 1/2 Cup(s) beans, blackeye 1/2 Cup(s) beans, garbanzo 1 Cup(s) diced pepper, yellow bell 1 Cup(s) diced pepper, green bell |
Directions:
1. Place all beans in water and soak overnight. Place in large pot and boil until tender. Drain and cool. 2. In a large stockpot, add oil. Sauté garlic, onions, carrots and peppers for 10 minutes. Add beans, tomatoes, V-8, cumin, chili powder, oregano, basil and bay leaves. 3. Cover and simmer gently for 1 hour. 4. Season with salt, pepper, tobasco sauce and balsamic vinegar. |