Ingredients
1 package (12 ounces) 16-bean soup mix1 large onion, chopped2 garlic cloves, minced1 teaspoon salt1 teaspoon chili powder1/4 teaspoon pepper1/8 teaspoon hot pepper sauce1 bay leaf8 cups water1 can (14-1/2 ounces) stewed tomatoes1 tablespoon lemon juice
Preparation
Set aside seasoning packet from beans. Sort beans and rinse with cold water. Place beans in a Dutch oven; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 to 4 hours or until beans are softened. Drain and rinse beans, discarding liquid.
Return beans to the pan. Add contents of bean seasoning packet, onion, garlic, salt, chili powder, pepper, pepper sauce, bay leaf and water. Bring to a boil.
Reduce heat; cover and simmer for 2-1/2 to 3 hours or until beans are tender. Add tomatoes and lemon juice. Simmer, uncovered, until heated through. Discard bay leaf.
