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Part 7 : Trader Joe's 17 Bean & Barley Soup Mix

Trader Joe's 17 Bean & Barley Soup Mix

I got this 17 Bean & Barley Soup Mix from Trader Joe's when I went back to the States last time. First time, I followed their recipe and made the soup and it was quite a good soup. Still, I had almost 3 cups of the bean mix that I needed to finish but here in Liberia it is the middle of the dry season and much too hot to cook or eat a hearty soup. So I decided to make a cold bean salad to take to the afternoon BBQ party today. The salad was a big hit and especially good for those vegetarian folks who usually suffer from all the meat at most BBQs. Here is how I made it. Adjust the amount of fresh herbs as you like.

Contents of the 17 Bean & Barley Soup Mix:
Baby Lima Beans, Black Turtle Beans, Blackeye Peas, Dark Red Kidney, Beans, Garbanzo Beans, Great Northern Beans, Green Lentils, Green Split, Peas, Large Lima Beans, Light Red Kidney Beans, Navy Beans, Pink Beans, Pinto Beans, Red Lentils, Small Red Beans, Small White Beans, Yellow, Spilt Peas, Pearl Barley.

17 Bean & Barley Salad17 Bean & Barley Salad

Yield 8 - 10 servings

Ingredients

[Beans]
3 cups "Trader Joe's 17 Bean & Barley Soup Mix"
2 garlic cloves ..... crushed
1 bay leaf
Water or vegetable stock
1 tsp dried thyme
1 tsp salt

[Vegetables]
2 medium cucumbers ..... seeded and diced
5 small tomatoes ..... seeded & diced
1 medium red onion ..... thinly sliced
1 cup sweet corn ( can/frozen/fresh)
1/2 cup basil leaves ..... chopped
1/2 cup mint leaves ..... chopped
1/2 cup cilantro leaves ..... chopped
1/2 cup mint leaves ..... chopped

[Dressing]
3/4 cup extra virgin olive oil
3 garlic cloves (mashed)
2 tbsp lemon juice
6 tbsp white wine vinegar
1-1/2 tsp salt
1-1/2 tsp pepper


Method

1. Wash the bean & barley mix and cover with water or stock. Add garlic cloves, bay leaf, thyme and salt and bring it to a boil. Simmer until the beans are tender for 50min - 1 hour.

2. Remove bay leaf and garlic and rinse with cold water. Set aside.

3. Mix the beans, all vegetables and herbs.

4. Mix all the ingredients for dressing in a small bowl and pour in the bean and vegetable mixture.

5. Adjust with salt and pepper as you like and cover with wrap and refrigerate for at least 3 hours.

6. Serve with pita bread.

Chapche

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Coconut Bread Pudding

17 Bean & Barley Salad

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