Heirloom Seven Bean Soup

1/3 cupCalypso heirloom dried beans (black and white with a firm center)
1/3 cupRattlesnake heirloom dried beans
1/3 cupJacobs Trout Cattle heirloom dried beans (red and white speckled)
1/3 cupGreat Northern White heirloom dried beans
1/3 cupBlack Turtle beans
1/3 cupTongues of Fire heirloom dried beans (red on red speckled)
1/3 cupRice beans (small but tenacious white bean)
1 1/2 tablespoonswhole cumin seeds
2 poundsground chuck
2 tablespoonsvegetable oil
4 clovesgarlic minced
1onion, chopped
2 1/2 tablespoonschili powder
1/2 teaspoononion powder
1/2 teaspoongarlic powder
1/2 teaspooncocoa
1/2 teaspoonground oregano
1/2 teaspooncayenne pepper
1 teaspooncumin
1/4 teaspoonground cinnamon
1/4 teaspoonground cloves
5 cupsbeef broth
1 - 28 ounce canstewed tomatoes
8 ouncessharp cheddar cheese, grated
1 cupsour cream
1lime, thinly sliced
1/2 cupcilantro, minced

Equipment List

Fry Pan
Mixing Bowls
Chefs Knife
Chefs Knife
Mixing Bowls
Mixing Bowls
Fry Pan


In a medium mixing bowl, mix beans together, cover with cold water and soak overnight.

The next day:
In a large skillet over medium heat, sauté the beef in vegetable oil until it begins to change color but not turn brown. Lower heat, add the onion and garlic. Stir until fragrant. Add dry spices. Stir to combine and heat.

Drain beans. Place beans, beef broth, and tomatoes into a 7 quart slow cooker. Add meat and spice mixture. Set slow cooker on low, cover and cook for 10 hours.

Serve garnished with cheese, sour cream, lime and cilantro.

Serves 8 to 10.

Tip: Prepared in a slow cooker, it's easy to make for a crowd.

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