Bean Chili Mason Jar Gift Basket
Prep time: 10 minutes
Ingredients: 3/4 cup great northern white beans; 1/2 cup split green peas; 3/4 cup black beans; 2 cans (14.5 oz. ea) fire roasted tomatoes, diced; 1 cup red kidney beans; 1/2 cup red lentils; 1/2 cup pinto beans; 10 chicken bouillon cubes; 1 3/4 cups dried Shitake mushrooms; 1/4 cup dehydrated onion, minced; 1 teaspoon black pepper; 2 1/2 teaspoons dehydrated parsley; 1 teaspoon dehydrated garlic, minced; 1 loaf baguette; 3 ounces Parmesan cheese.
Gift Basket Preparation: In a 6 cup glass mason jar, carefully add beans in layers starting with red kidney beans and ending with pinto beans. Place unwrapped bouillon cubes on pinto beans and cover with dried mushrooms. Close lid and secure over mushrooms. In a clear bag or sachet, layer black pepper, parsley and minced onion. Secure bag to jar with ribbon. Arrange in a gift basket with two cans of diced tomatoes, a baguette, a wedge of Parmesan cheese, and a recipe card (see below).
Bean Chili Recipe Card: Remove dehydrated mushrooms and bouillon cubes from top of jar. Empty all of the beans, peas and lentils into a large cooking pot and cover with water to a level 2 inches over the beans. Bring to a boil for 2 minutes. Remove from heat, skim and discard foam. Set aside for 2 to 3 hours. Once beans have hydrated and softened, drain and rinse them. Add 10 cups of water, bouillon cubes, seasonings, mushrooms and tomatoes. Bring to a boil and simmer for 1 to 2 hours until beans are tender. Adjust seasoning with additional salt if desired. Split the baguette, shred the cheese. Cover baguette halves with cheese, melt cheese on the baguette in a hot oven and serve with remaining cheese to garnish chili.
Photo: David Nehmer