A while ago (honestly, probably close to 1 ½ years ago) my mom bought me a container (2.8 kg!) of 9 Bean Soup Mix from Costco. The brand is “Golden Boy” and the beans included (in order of ingredient list) are:
- Green Whole Peas
- Green Whole Lentils
- Red Split Lentils
- Pinto Beans
- Small White Beans
- Small Red Beans
- Light Red Kidney Beans
- Black Beans
- Black Eye Beans
A coworker recently talked about this recipe she made from the side of a 9 Bean mix she had … so I asked if it was the same mix (from Costco) and described the container. Luckily it WAS the same mix and she told me I had to make the recipe!
So I gathered all the other necessary ingredients and away I went.
I usually don’t make the recipes listed on packages … but think I need to start because this recipe was DELICIOUS!!! My coworker said she doubled the amount of beans because she likes her ‘stews’ really thick, but when I made it I followed the basic recipe and for me it was plenty thick enough!
It made 4 hearty servings and I was more than happy to eat it for 4 lunches in a row … without being bored of it! So I again bought the necessary ingredients to make it again (actually enough to make it 2 more times!) and it’s currently on the stove.
- 1 ½ cups 9 Bean Soup Mix (I think you could easily use the above listed beans in relatively equal portions and you’ll be fine)
- 1 medium onion, chopped
- 1 carrot, chopped
- 1 stalk celery, chopped
- 1 clove garlic, finely chopped
- 1 tsp ground cumin
- ¼ tsp sea salt
- ¼ tsp black pepper
- ½ tsp dried thyme (I used ground thyme)
- 1 medium potato, chopped (I used 6 small fingerlings)
- 1 can Mexican-style stewed tomatoes, undrained (I used Aylmer Accents Original with Green Pepper, Celery & Onion this time and Spicy Red Pepper the first time)
- 1 can chopped green chilies, undrained (I found this in the salsa/taco aisle)
- 4 ½ cups vegetable broth (I used Campbell’s No Salt Added broth and used the full 900 mL container, so technically just shy of 4 cups)
- ¼ cup minced fresh cilantro, for garnish
- ¼ cup Tofutti Sour Cream, for garnish
- Rinse dry bean mix thoroughly and cover in 4″ of cold water.
- Soak beans 12 hours or overnight (I soaked them for at least 12 hours)
- Place the beans and water into a large sauce pan and bring to a rapid boil.
- Skim the scum from the top of the water and discard the water (I found this hard to do as some of the beans would get into the spoon, so I just drained & rinsed the beans in a colander).
- In a pan, sauté the onion, carrots, celery, garlic and cumin for about 5 minutes.
- Add salt, pepper and thyme then remove from the heat.
- Add beans and sauté mixture to the large sauce pan with the tomatoes, chilies, potatoes and broth.
- Cook on medium-low for about an hour, or until the beans reach your desired firmness.
- Serve with a bit of cilantro and sour cream (I forgot to do this the first time I made the recipe … so I’ll try to remember to add it this second time!)
As mentioned above, this recipe makes 4 hearty servings.
Here are the nutritional values per serving (based on 4 servings per recipe):
- 0.75 g
- 349 g
- 48.5 g
- 10 g
- 14.5 g
- 14.5 g