Mixed Beans

I generally use mixed beans for every recipe that calls for beans.  Even if it calls for only pinto or only kidney, we use mixed beans.  These ratios do not need to be exact and we don’t always use the same ones.  We always use the following three:

2 scoops – Large Lima Beans
2 scoops – Kidney Beans
2 scoops – Pinto Beans

Of the following we usually pick two:

1 scoop – Baby Lima Beans
1 scoop – Great Northern American
1 scoop – Black Beans (these are not my favorite because of the color)
1 scoop – Black-eyed Peas

To cook the beans needed for the recipe figure that the beans will at least double (almost triple) as they cook.  So if the recipe calls for 6 cups of beans you only need to cook about 2 1/2 cups.

Boil the beans for about an hour on medium heat, until tender.  Until you get used to how much water you need for your pot check them often to make sure they do not burn. (trust me, burnt bean smell it not good.)  I would set a timer to check every 20 minutes and add water to the pot as needed.

After cooking you can drain the water and store in the fridge until needed or use right away.  (I’m not sure how long they last in the fridge.)

We like to start them boiling first thing in the morning and let them boil while we shower and get ready. (whether or not I am cooking with beans that day, my husband likes to eat beans most every night—so this is a daily routine.)