Fourteen-Bean Explosion

• 1 cup dried garbanzo beans
• 1 cup dried black turtle bean
• 1 cup dried adzuki beans
• 1 cup dried navy beans
• 1 cup dried large lima beans
• 1 cup dried mung beans
• 1 cup dried hato mugi beans
• 1 cup dried red beans
• 1 cup dried green beans
• 1 cup dried yellow lentils
• 1 cup dried great northern beans
• 1 cup dried black-eyed peas
• 1 cup dried pinto bean
• 1 cup dried soybeans
• 2 quarts water
• 2 tablespoons pickling spices, with peppercorns (remove whole cloves)
• 2 bay leaves
• 1 sprig fresh oregano, chopped
• 1 teaspoon chili powder
• 1 pinch cayenne pepper
• 12 cup onion, chopped
• 12 cup red bell pepper, chopped
• 12 cup green bell pepper, chopped
• 1 tablespoon maple syrup (to taste)

1. Place beans in a large colander and pick through them and remove any discolored beans, any rocks, etc.
2. Rinse well.
3. In a large pot, cover the beans with *spring water and soak overnight.
4. Drain and rinse in several changes of water.
5. In a large pot, combine the soaked beans with the spring water and heat to boiling over high heat.
6. Add pickling spice, bay leaves, oregano, chili powder, and cayenne and reduce the heat to simmer, and cook until the beans are tender, 2-3 hours.
7. Add the onions and peppers and cook for 10 minutes.
8. Stir in the maple syrup.

garbanzo beans, bean, adzuki beans, beans, beans, beans, hato mugi beans, red beans, green beans, yellow lentils, dried great northern beans, blackeyed peas, pinto bean, soybeans, water, pickling spices, bay leaves, oregano, chili powder, cayenne pepper, onion, red bell pepper, green bell pepper, maple syrup

Taken from www.food.com/recipe/fourteen-bean-explosion-226227 (may not work)