Heirloom Seven Bean Soup
|1/3 cup||Calypso heirloom dried beans (black and white with a firm center)|
|1/3 cup||Rattlesnake heirloom dried beans|
|1/3 cup||Jacobs Trout Cattle heirloom dried beans (red and white speckled)|
|1/3 cup||Great Northern White heirloom dried beans|
|1/3 cup||Black Turtle beans|
|1/3 cup||Tongues of Fire heirloom dried beans (red on red speckled)|
|1/3 cup||Rice beans (small but tenacious white bean)|
|1 1/2 tablespoons||whole cumin seeds|
|2 pounds||ground chuck|
|2 tablespoons||vegetable oil|
|4 cloves||garlic minced|
|2 1/2 tablespoons||chili powder|
|1/2 teaspoon||onion powder|
|1/2 teaspoon||garlic powder|
|1/2 teaspoon||ground oregano|
|1/2 teaspoon||cayenne pepper|
|1/4 teaspoon||ground cinnamon|
|1/4 teaspoon||ground cloves|
|5 cups||beef broth|
|1 - 28 ounce can||stewed tomatoes|
|8 ounces||sharp cheddar cheese, grated|
|1 cup||sour cream|
|1||lime, thinly sliced|
|1/2 cup||cilantro, minced|
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.