Mixed Bean Toppings

Servings: 8

Topping 1:
1 cup split peas
½ cup baby lima beans
½ cup cannellini beans
4 cups water
1 onion, chopped
2 teaspoons basil
1 bay leaf

Topping 2:
1 cup kidney beans
½ cup pinto beans
½ cup cannellini beans
4 cups water
1 onion, chopped
½ teaspoon chili powder
½ teaspoon ground cumin
¼ teaspoon ground oregano

Place all ingredients from either 1 or 2 in a large pot. Bring to a boil, reduce heat, cover and cook for 3-4 hours until beans are tender. (In a slow cooker, add all ingredients from either 1 or 2 and cook on high for 8-10 hours.) Serve over brown rice, other whole grains, potatoes, or toast.

Hints: Other beans and/or peas may be substituted for the ones suggested here. These topping can be different each time you make them by using different combinations of beans and seasonings.