Ingredients:

  • 1/2 cup (100g) Dried Kidney Beans
  • 1/2 cup (100g) Dried Great Northern Beans
  • 1/2 cup (100g) Green Split Peas
  • 1/2 cup (100g) Yellow Split Peas
  • 1/2 cup (100g) Red Lentils
  • 1/2 cup (100g) Black Beans
  • 2 tbsp (20g) Beef or Vegetable Bouillon granules
  • 1 tbsp (5g) Dried Minced Onion
  • 1 tsp (2g) Garlic Powder
  • 1 tsp (1g) Dried Parsley Flakes
  • 1/2 tsp (1g) Dried Thyme
  • 1/2 tsp (1g) Black Pepper
  • 1/4 tsp (1g) Smoked Paprika
  • 1 Dried Bay Leaf

Instructions:

  1. Clean the glass. Wash and thoroughly dry your 32 oz jar.
  2. Layer the kidney beans. Pour the kidney beans into the bottom of the jar and tap it gently on the counter to level them out.
  3. Add the northern beans. Pour these in next, creating a clear white contrast against the red beans.
  4. Insert the black beans. These provide the darkest layer and help separate the lighter legumes visually.
  5. Pour the split peas. Add both the green and yellow split peas until you see a distinct striped pattern forming.
  6. Top with red lentils. Place these at the very top of the bean stack.
  7. Mix the seasoning. In a small bowl, combine bouillon, onion, garlic, parsley, thyme, pepper, and paprika.
  8. Pack the seasoning. Pour the spice mix over the lentils until the spices settle into a flat, even layer.
  9. Add the bay leaf. Tuck the bay leaf on top of the spices and seal the lid tightly.
  10. Label the jar. Attach a tag with cooking instructions: Rinse beans, add 8 cups of water, simmer for 1 hours 30 mins.