UNLIKE STANDARD, DULL, LENTIL DISHES, THIS SOUP HAS COMPLEX FLOVERS. VERY PUNGENT, SWEET, TART, AND TASTY. SHOULD SIMMER ALL DAY. ENJOY DAN

SOUP’S ON LENTIL & BEANS with BLACK PEAS by CHEF DAN


Serves 30=40

INGREDIENTS:

1 pound dried lentils

1 pound dried black-eyed peas

1 pound barley pearls

1 pound dried black beans

1 pound dried pinto beans

1 pound dried navy beans

1 pound dried lima beans

1 pound dried split peas

1(32oz) can tomatoes, diced

1(19oz) can green chills
3/4 cup red vinagar
1 bottle of red wine
52 cups water

4 smoked ham hocks

14 carrots, diced

10 garlic cloves, minced

6 onions, chopped

1/4 cup Italian seasoning

1/4 cup cumin

1 cup molasses

DIRECTIONS:

1. Sort and wash beans and lentils; place in a large kettle. Cover with 2 inches of water above beans, and soak overnight. Drain beans.

2. Add 4 quarts of water , ham hocks, onion, carrots, garlic and a little salt.

3. Cover and bring to a boil.

4. Reduce heat and simmer for about 2 hours or until beans are soft.

5. Add remaining ingredients and simmer for about 30 minutes.

ENJOY DAN: hallelujah