Using Herbs

The colorful beans in my 15 Bean Soup with Chilis were 15 of the following varieties:

• northern
• pinto
• large lima
• blackeye
• garbanzo
• baby lima
• green split pea
• kidney
• cranberry bean
• small white
• pink bean
• small red
• yellow split pea
• lentil
• navy
• white kidney
• black bean

The cranberry bean, pink bean, small red bean and small white bean were new to me. The others I recognize as vegetable dishes unto themselves or as ingredients in dishes like chili and other soups.

Check out the different varieties of 15 bean soups at Hambeens. By adding the herbs and spices that you like, you can make this soup your own! The chili peppers and chives in my version was probably like their Chili or Cajun varieties.

Next time I make 15 bean soup with chilis, I’ll try the HOT SOAK method of preparing the beans suggested by hurstbeans:

HOT SOAK: The Hot Soak is the recommended method for soaking beans, as it reduces actual cooking time and produces consistently tender beans.

1.      Place beans in a large pot and add 10 cups of water for every 2 cups of beans.

2.      Heat to boiling and boil for an additional 2 to 3 minutes.

3.      Remove beans from heat, cover and let stand for 4 to 24 hours.

4.      Drain beans and discard soak water.

5.      Rinse beans with fresh, cool water.

This method should make the beans more tender and that would be a good thing. For the best flavor remember to add the herbs and spices near the end of cooking.