WKYT - Chef Walter - Recipes

Sixteen Bean Soup Monday, January 4, 2010


1 package (12 ounces) 16-bean soup mix
1 large onion, chopped
2 garlic cloves, minced
1 tsp salt
1 TBSP chili powder
1/2 tsp hot pepper sauce
1/4 tsp pepper
1 bay leaf
8 cups water
1 14.5 oz can Mexican style diced tomatoes
1 TBSP lemon juice


Set aside seasoning packet from beans. Sort beans and rinse with cold
water. Place beans in a Dutch oven; add water to cover. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 to 4 hours or until beans are softened. Drain, discarding liquid. Return beans to the pan. Add contents of bean seasoning packet, onion, garlic, salt, chili powder, pepper, pepper sauce, bay leaf and water. Bring to a boil. Reduce heat; cover and simmer for 2-1/2 to 3 hours or until beans are tender. Add tomatoes and lemon juice. Simmer, uncovered, until heated through. Discard bay leaf before serving.


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