Fifteen and 16 bean cooking is a little different than cooking a single type of bean. There are little hard ones, big floppy ones and everything in between. Put them in a bowl, cover with water, soak overnight in the fridge, and allow about 60 minutes of good simmering to ensure that they all cook to the right consistency and taste.
I like to use tomatoes, trimmed and lean smoked pork chops, green bell pepper, garlic and onion. The chops are browned, the onion gets carmelized, the rest is added into one pan.
At the same time, water, chicken stock, 1/2 tsp of mild taco seasoning, the soaked beans, salt and coarsely ground pepper are brought to a boil, then taken down to a nice rolling simmer.
Then the two beautiful works of fabulousity are brought together in a beany-vegetably-smoked meaty menage a trois marriage that is made in heaven! It is love at first sight!
Finally, we are treated to a pile of perfectly cooked California Long Grain rice with butter and pepper and salt, topped with a serving of this beany delight for the foodie treat that we deserve!
This can easily be made into a Western version of Pasta e Fagioli by adding stock until a 15 bean soup is made, then adding pre-cooked pasta, preferably small maccharoni.