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    Arizona Dozen Bean Pot Soup Mix
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    This makes 15 (2-cup) gift packages.

    2 1/4 C. lentils
    2 1/4 C. baby limas
    2 1/4 C. regular limas
    2 1/4 C. black-eyed peas
    2 1/4 C. kidney beans
    2 1/4 C. split peas
    2 1/4 C. great northern beans
    2 1/4 C. pinto beans

    2 1/4 C. red beans
    2 1/4 C. white beans
    2 1/4 C. navy beans
    2 1/4 C. black beans
    2 1/4 C. barley
    sherry - used for flavoring to your taste
    15 chile pods

    Combine all beans in a huge bowl or pot. Mix with hands. Fill 2-cup decorative containers with dry bean mixture. Attach Dozen Bean Pot Soup (recipe below). Tie top of container with raffia.
    Attach to Jar or Container - Print Label

    Dozen Bean Pot Soup

    Wash bean mixture. In a 3 1/2-quart kettle, combine beans and water. Bring to a boil. Reduce heat and simmer, covered, for 1 hour. Add more water if necessary. Add all remaining ingredients except sherry. Bring to a slow boil and simmer, covered, until beans are tender, about 3 hours. Just before serving, remove bay leaf and stir in just enough sherry for extra flavor.

    Garnish each serving with chopped scallions. Best served with hot buttered tortillas or sourdough bread.


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