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Prep Time
10 mins
Total Time
20 mins
1 jar


⅓ cup
each dried navy beans, pinto beans, black beans, Great
Northern beans and red kidney beans
75 mL
¼ cup
dried black-eyed peas
60 mL
4 tsp
chili powder
20 mL
1 tbsp
each ground cumin and paprika
15 mL
1 tbsp
dried oregano
15 mL
¾ tsp
each garlic powder, salt and pepper
4 mL
¼ tsp
cayenne pepper
1 mL


Step 1
In 2-cup (500-mL) Mason jar or tall, narrow re-sealable container, layer ingredients in the following order: navy beans, pinto beans, black beans, Great Northern beans, red kidney beans and black-eyed peas.
Step 2
In small, re-sealable plastic bag, combine chili powder, cumin, paprika, oregano, garlic powder, salt and pepper. Seal and fold bag; place into Mason jar. Seal with lid. Decorate jar with festive ribbon or string, and the printable Recipe Card for Spicy Southwest Bean Soup.