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| 3/4 Tasse | Dried onion flakes |
| 2 | (1/2 ounce) jars dried Celery flakes |
| 1/2 Tasse | parsley dried flakes |
| 3 Esslöffel | basilicum dried |
| 3 Esslöffel | oregano dried |
| 2 Teelöffel | garlic powdered |
| 2 Teelöffel | pepper coarsely ground |
| 2 | (2-1/4 ounce) jars beef-Flavored bouillon granules |
| 16 x ca. 30 g | Pkg dried black-eyed peas |
| 16 x ca. 30 g | Pkg dried kidney beans |
| 16 x ca. 30 g | Pkg dried navy beans |
| 16 x ca. 30 g | Pkg small shell pasta Uncooked |
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Combine first 7 ingredients; divide evenly, and place in 6 airtight plastic bags. Add 2 tablespoon plus 1/4 teaspoon bouillon granules to ech package. Label "Herb Mix" and seal.
and plae in 6 airtight plastic bags. Label "Bean Mix" and seal. Place one bag herb mix, 1 bag bean mix, and bag pasta in a gift container; repeat procedure with remaining bags. Yield: 6 (3-bags) gifts. Directions for gift recipe card: Sort and wash ben mix; place in a Dutch oven. Cover with water 2 inches above beans; soak 8 hours. Drain. Combine beans, 3 quarts water, herb mix, 1 carrot, chopped, and 2/3 cup chopped cooked ham in Dutch oven. Bring to a boil; reduce heat, and simmer 2-1/2 hours, stirring occasionally.
Add 1 (14-1/2-ounce) can Mexican-style stewed
quick-soak method, place beans in a Dutch oven; cover with water 2 inches above beans. Bring to a boil. Remove from heat; cover, and let
stand 1 hour. Drain.
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