Ingredients

1 C. dried navy beans
1 C. dried pinto beans
1 onion chopped
1/2 C. chopped mushrooms
1 carrot chopped
4 C. vegetable broth
1/2 tsp. prepared mustard
3 Tbsp. minced parsley
1/2 C. dried split peas
1/4 C. pearl barley
1/4 C. lentils dried
Tabasco sauce to taste

Cooking Instructions

Soak white and pinto beans overnight. Saute onion, mushrooms and carrot in 1 Tbls. of the vegetable broth until tender. Add drained beans, vegetable broth, mustard and parsley, bring to boil. Reduce heat, cover and simmer 45 minutes. Add split peas, lentils and barley. Cover and simmer another hour until all beans are tender. This recipe may be cooked in the crock pot set on low for 6 to 8 hours.
 
 
"I have heard the grumblings of the sons of Israel; speak to them, saying, 'At twilight you shall eat meat, and in the morning you shall be filled with bread; and you shall know that I am the LORD your God.'" (Exodus 16: