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Ingredients:
- 1 cup dried lima beans
- 1 cup dried great northern beans
- 1 cup dried black-eyed peas or other choice
- 16 oz baby carrots
- 1 chopped onion
- 3 minced garlic cloves
- 1 Tbls. dried parsley flakes
- 1 tsp. dried basil
- 1/2 tsp. dried thyme
- 1/2 tsp pepper
- 1 bay leaf
- 14 oz diced tomatoes
- 2 Tbls. tomato paste
Steps:
- Night before: Place beans in pot with water 1'' above beans. May add 2'' piece of Kombu for additional minerals and to reduce cooking time. Let sit overnight and drain in the morning.
- The next day: Cover beans with 1" water and bring to boil. Simmer for several hours until soft. Rinse beans.
- Take cooked beans place in crockot with 4 1/2 cups water. Add carrots, onion, garlic, and herbs. Cook on HI for 30 minutes, reduce to low and cook 8-9 hours. Stir in tomatoes, tomato paste, and salt to taste. Cover and cook 1 hour longer on low.
