BEANS AND RICE

• 1/4 cup pinto beans
• 1/4 cup kidney beans
• 1/4 cup split peas
• 1/4 cup lentils
• 1/4 cup navy beans
• 1/4 cup garbanzo beans
• 1 cup cooked brown rice
• 1 cup cooked white rice
• 1 carrot (chopped)
• 1 cup frozen corn (thawed)

Soak beans overnight. Drain, rinse, refill pan with water.
Add carrots and cook with beans for 1 hour.
Add corn and rice and cook till warm. Cool and serve.
Store excess in leak proof containers.
May be frozen in 3 day serving sized containers, and thawed before use.