this week's beans

This is a variation on my usual recipe. Today I harvest a brussels sprouts plant so used the leaves for my greens, and added the brussels sprouts. I also added a butternut squash and some parsnips. My eggplants are done for the season so that's gone from the recipe. Darn, I forgot to add the last 2 tomatoes from the garden. And I was going to add sage and forgot that. Oh well, they taste good.

2 lbs beans (1 lb Cannellini and 1 lb Lima from my Rancho Gordo selections)

>1 lb brussels sprouts greens

~2 lb mushrooms (oyster, shitake, crimini)

>1 lb onions

3/4 lb parsnips

3/4 lb brussels sprouts

>1 lb butternut squash, peeled

38 oz carrot juice (about a 5 lb bag juiced)several cups water

Soak the beans overnight, then cook them in water for a few hours. Juice the carrots, add to a 12-quart pot, start the heat going. Now I chop everything in a food processor, starting with the longest-cooking things and adding into the pot. Add water as necessary. The order is greens, onions, parsnips, squash and then mushrooms. By the time that's done, the first ingredients have been cooking for a while. Add the beans, and cook another 30-60 minutes depending on how tender you like it. Let cool. Pour into a gazzillion plastic bowls for freezing. This batch made 34 cups, which I doled out into 16 1.5-cup bowls and 10 1-cup bowls:

Here's a picture of them in the freezer, along with this week's smoothies:

That may be enough for 2 weeks. yeah!