Soak overnight in water:
2/3 cup each kidney and red beans
1/3 cup each pinto, black, lima, and garbanzo beans
1/3 cup each lentils
1/3 cup split and black eye peas
*The next day, place beans in the crock of a slow cooker along with:
2 diced carrots
2 stalks diced celery
1 large chopped onion
1 bay leaf
2 tsp. thyme
1 tsp. minced garlic
5-6 cups water
Cook for 8 hours on low or 5 hours on high.
When beans are soft, add:
Sea salt and pepper to taste
1 can diced tomatoes
(do not add these ingredients before beans are soft or the beans will not soften)
Can also be flavored with a beef bone or a slice of all natural bacon (add to start of cooking).
*If you wish you can also soak the beans in the crock itself.