Breakfast Beans, from Laurel’s Kitchen
1/2 cup split peas, dried
1/4 cup lima beans, dried
1/4 cup garbanzo beans, dried
1 tsp. basil
2 cups water1/2 cup split peas, dried
Optional:
1/4 onion, chopped
1 bay leaf
Put all ingredients into a slow cooker. Cook on low overnight.
NOTE: I double the recipe to have enough beans to make it through the week.
1 Comment
November 25, 2007 at 11:21 pm
Thanx for posting the breakfast beans. I made this years ago and loved it, but I lent my old book to someone who never returned it. You can make kamut chapatis and freeze a bunch, pop them in the toaster over and have them with your breakfast beans. It will keep you going into the afternoon. Personally, I would probably soak the chickpeas and other whole beans the day before and rinse them well.