Thanks, Annie! I love these beans...

Annie sent me this 1-1/2+ pound of mixed beans that I had never tried (probably from Rancho Gordo, whom I used to know from Mouthfuls-Food.

I thought about them for a few days before I decided what to make first, and decided on something simple so that I could appreciate the flavor of the beans. It was chilly yesterday (in the low 60s), and so I thought a bean soup would be appropriate. Here's how I made it:

Ingredients:

• 2 cups water (approx - I did not measure)
• 1 scant cup of beans (0.4 pounds)
• 1/2 tsp dried thyme
• 1/2 tsp dried basil
• 1/2 tsp dried oregano
• 1/4 tsp baking soda
• 2/3 onion, chopped (approx one cup, I think)
• 1 large unpeeled Yukon Gold potato in 1/4 inch dice
• 1 cup chopped celery
• 2 Tbsp dried minced carrot (can sub 1/2 carrot, shredded or minced)
• 1 chile de árbol, minced
• 2 rounded teaspoon (approx 1 Tbsp) Knorr chicken bouillon granules, to taste
• 1 Tbsp Golchin brand lemon powder (can sub ground Sumac)
• 1-2 Tbsp avocado oil (I did not measure)

First I rinsed the beans and put them in a small saucepan (with high sides) and covered them with about an inch or so of water. Then I brought them to a boil, removed from heat, and let them soak covered for an hour. Not sure if this was necessary, but it's what I did.

Next I added the herbs and baking soda and simmered covered for 30 minutes. Then I added the rest of the ingredients, brought to a boil, and simmered covered for 30 minutes more, or until the potatoes and beans were tender. This probably took a bit longer than 30 minutes.

Kevin had his with tortilla chips, but I ate mine plain.

The flavor of the beans really did come through, and I would make this again, but I will also try other recipes with these beans. I considered adding tomato, but I'm glad I did not.

I like using dehydrated carrots for the convenience, as I do not always have fresh carrots on hand. I use fresh carrots mostly in salads or other uncooked recipes, and I generally use dehydrated carrots in soups and rice.