Serves: 5
Place the beans in microwave-safe container with enough water to cover by 2 inches, and cook on high power for 15 minutes. Or bring the beans to boil in a small pot, boil for 2 minutes, and let soak for 1 hour. Drain and rinse the soaked beans, and place in a large pot with 8 cups fresh water and the contents of the seasoning pack. Bring to a boil over medium-high heat. Reduce the heat to low, cover, and simmer for 1 hour, stirring occasionally. Add the tomatoes and simmer another 45 minutes, or until the beans are tender. Stir in the potato flakes, remove from heat, and let stand 5 minutes before serving. Refrigerate any leftovers in an airtight container for up to 1 week.
This _Hearty Potato-Bean Soup recipe is from the The Mason Jar Soup to Nuts Cookbook Cookbook. Download this Cookbook today.
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