This is similar to my usual beans but it uses harvests from the garden too:
1 lb beans (any variety from Rancho Gordo)
juice from 5 lbs carrots--about 36-40 oz
water as needed--a few cups
1-2 lb mushrooms, any kind (Dr. Fuhrman now says all mushrooms are good for you).
tons of collard greens (a week's worth from 6 plants!)
eggplant if there is any ripe
herbs from the garden (parsley, chives, basil)
Rinse the dry beans. Chop the onions, mushrooms and collards in a food processor--not required for onions and mushrooms but saves time and compacts them--required for the tons of collard greens to compact them. Combine everything in a big pot, and soak overnight or for several hours. Cook for 4 hours, or until desired tenderness, adding water as needed.
Note: We can tomatoes from the garden, and sometimes a can doesn't seal. I might add in one of these if there is one.