8 bean medley | More Southwestern Specialties

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If you're a salsa and chili sauce lover, you just know that beans compliment - and even make the difference - in any Southwestern meal. Our 8-bean medley is one of those superb Southwestern products that is a great example of this reality. This selection is a cornucopia and colorful, flavorful blend of nutritious beans: pinto beans, black turtle beans, red beans, Anasazi beans, Great Northern white beans, black-eyed peas, split peas and baby lima beans that you're sure to enjoy. The package contains a whole pound of these great beans, along with recipes to prepare them. You may not find all of these beans in one place at your local grocery store, especially Anasazi beans. And why buy a whole pound of each variety when you don't need that much for your favorite recipes?

Why folks love our 8-Bean Mix:

These beans are a necessity for every kitchen. Add them to your favorite soups, stews, or serve them as a side dish. Experts note that a cup of cooked dried beans daily can help control cholesterol, as well as aid in the control of insulin and blood sugar. Serve them with any of our great corn breads, brew breads, or bread made from mesquite flour for great flavor, authentic Southwestern taste, and healthful benefits. You're sure to enjoy this bean combination for any Southwestern meal you prepare.

Order one pound or more so you'll have plenty on hand. As a special price, we offer volume discounts on many items at Salsa and Chili Sauce. Be sure to have enough on-hand for your family, friends, and special gatherings.

Just to get you thinking about how wonderful these beans are to experience, here's a recipe that you're sure to enjoy.

8-Bean Soup
2 cups of Kokopelli's 8-bean medley
3 Tbsp. olive or vegetable oil
1/2 cup onion, chopped
1 tsp. garlic, minced
1/8 tsp. mint
1/2 tsp. coriander
1/2 tsp. marjoram
1/2 tsp. summer savory
2 tsp. fresh parsley
1/2 cup celery, chopped
1/4 cup green pepper
1 carrot, chopped
1 tsp. salt
1/2 tsp. pepper

Rinse & sort beans. Cover with water and soak overnight, OR bring to a boil for 5 minutes, remove from heat, cover & let rest for 1 hour. Drain, rinse and cover beans with water. Bring to a boil, cover & simmer for 1 hour. In a skillet, saute onion & garlic in oil until transparent. Add this mixture & all remaining ingredients to beans & simmer, covered, 1 more hour until beans & vegetables are tender, stirring occasionally. Thin to desired soup consistency. Serves 6.