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<2-cup packages or pint jars for gift giving and present with this recipe: 2 c. Nine Bean Soup Mix 2 qts. water 1/2 lb. ham, diced 1 lrg. onion, chopped 1 clove garlic, minced 1/2-3/41. salt 1 16 oz. can tomatoes, undrained and chopped 1 16 oz. can tomatoes and green chiles, undrained Salt and wash 2 c. bean mix; place in a dutch oven. Cover with water 2 inches above beans and soak overnight. Drain beans; add 2 qts. water and next 4 ingredients. Cover and bring to a boil; reduce heat and simmer 1-1/2 hrs., or until beans are tender. Add remaining ingredients; simmer 30 mins., stirring occasionally. Season to taste. Yield: 8 cups. Garbanzo dip 1 — 1 pound, 4 oz. can garbanzos (chick peas) 1 tablespoon olive oil 1/2 teaspoon sesame seeds or 2 tablespoons tahini — freshly ground pepper 1 large clove garlic, minced 2 tablespoons lemon juice Drain chick peas thoroughly. Combine with other ingredients in blender jar. Blend until creamy. Serve chilled, sprinkled with chopped parsley, as a dip for raw vegetables or a spread. Especially good with pita bread. For a more flavorful dip, increase the garlic and lemon juice. Yield: about 11/2 cups. Curried rice-bean salad 3 cups cooked, long grain white rice 1 1/2 cups unsalted cooked white or red kidney beans 4 green onions (scallions), thinly, sliced
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