Instructions: In a clear, airtight, 4-cup container, layer the beans. In a small, self-sealing plastic bag, combine the seasonings. Attach the recipe.

PREPARATION: Rinse and pick over beans. Place in large pot with water to cover. Bring to a boil and boil 5 minutes. Turn off heat, cover and let soak 1 hour. Drain and add 8 cups fresh water and contents of seasoning package. Bring to a boil, reduce heat and simmer, covered, 2 hours or until beans are tender. Remove 1 cup beans and mash; return to pot and simmer, uncovered, about 40 minutes, until soup is thick. Season to taste with salt and pepper.

OPTIONS: Recommend adding 1/4 cup Chipotle Barbecue Sauce to the 1-cup of bean mash; add fresh ingredients at that time, such as finely diced carrots, bell peppers, celery, tomatoes, peas, corn, and/or new potatoes.

VEGETABLE FLAKES : carrots, tomatoes, celery, cabbage, onions, spinach, sweet peppers, parsley

CAJUN SPICE : Cayenne, crushed red peppers, dried thyme, Greek oregano, paprika, garlic salt

Yield: "2 quarts"

NOTES : If substituting "Tones Perc" for the vegetable flakes, halve the amount. This gets hotter with reheat.

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