Instructions: Dried Beans: Combine 1 pound each: adzuke beans, Anasazi beans, black beans, pink beans, lima beans, pinto beans, red kidney beans, lentils, and barley. (or any 9 lb. mixture you choose). Mix and divide into 12 plastic bags.

Seasonings: 3/4 cup paprika, 3/4 cup dried oregano leaves,1/2 cup Cajun spice (or 1/4 cup onion powder plus 3 tablespoons pepper), 1/2 cup brown sugar, 2 tablespoons garlic powder, 2 tablespoons ground allspice. Mix until blended. Divide into 12 small plastic bags. Seal, or tie shut.

To each bag of beans, add a seasoning packet. Tie shut, attach recipe below to each.

FOUR CORNERS SOUP, (made with 1/12 mix above):

1 package soup mix from above
2 large onions, chopped
2 large carrots, thinly sliced,
8 cups chicken broth, homemade or canned

Optional: chopped or ground (cooked) chicken or turkey if you wish.

Rinse beans, add 2 1/2 quarts water. Let stand overnight. Drain and rinse. Do NOT include seasonings yet! In 6-8 Quart pan, add onions, carrots, and 1/2 Cup broth. Stir over high heat until liquid evaporates and vegetables brown and begin to stick (about 8-12 min) Add another 1/2 cup broth, stir. Cook as before. (Add meat now if you want it.) Repeat 2-3 more times adding liquid and cooking it down. Now, add seasoning packet, beans, and 6 cups remaining broth. Bring to a boil, simmer (covered) until beans are tender to bite, about 1 1/2 hours.

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