Last night I put a quart of veggie broth in the slow cooker with some onion, garlic, mushrooms, carrots, turmeric, ground cumin and a cup and a half of Hurst’s 15-Beans. That’s a mix of beans like pinto, lima, garbanzo, split peas, kidney, white, red, lentil, you get the idea! I also added a cup and a half of water and some ground pepper. I put it on low until I woke up.
This morning the house smelled like a restaurant. I added some cashews and cooked some more.
Perfect vegan lunch!
Next time I’ll try Bob’s Red Mill. I hear they have a similar mix of beans!