This is a plant-based version of a recipe found on the bag of mixed beans.
20 ounces dried mixed beans, such as 15 Bean Soup
8 cups water or vegetable stock
1 large onion, diced (2 cups)
1 stock celery, sliced
1 green bell pepper, diced
2 cloves garlic, minced
juice of 1 lemon
15 oz. tomatoes, diced
2 teaspoons paprika
1 teaspoon chili powder
1 teaspoon oregano
1 teaspoon thyme
1/4 teaspoon red pepper
1/4 teaspoon black pepper
Soak beans in 2 quarts water overnight.
Drain the water. Cook the beans in 8 cups of liquid in pressure cooker under high pressure for 10 to 15 minutes. Allow pressure to release naturally.
In the meantime saute onions, celery, bell pepper and garlic in 1/4 cup water or vegetable stock in a skillet for about 5 minutes.
Add the onion mixture to the beans along with the tomatoes, lemon juice, spices and 2 more cups of water. Cook uncovered for 30 minutes longer or until beans are tender.
If not using pressure cooker, simmer the beans in 12 cups of liquid in a large pot uncovered for 2 hours. Add the onion mixture, tomatoes, lemon juice, spices and cook 30 minutes longer or until beans are tender.
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