1 (16 oz.) pkg. dry black beans
1 (16 oz.) pkg. dry great northern beans
1 (16 oz.) pkg. dry red kidney beans
1 (16 oz.) pkg. dry pinto beans
1 (16 oz.) pkg. dry green split peas

Mix beans. Spoon into 4 (4 cup) containers (about 3 rounded cups each). Prepare seasoning bags, gathering plastic wrap to form pouch. Tie with string or elastic. Decorate with ribbon. Place in container with beans.

SEASONING BAGS:

Cut 4 (6-inch) squares of plastic wrap (for gift only). Onto each square place 3 beef bouillon cubes, 3 tablespoons dried chives, 1 teaspoon salt, 1 teaspoon dried savory, 1/2 teaspoon ground cumin, 1/2 teaspoon coarsely ground pepper, 1 bay leaf.

Directions for bean soup: Soak beans overnight. Parboil until bean "skin" can come away from bean. Do not over cook so the beans split. (Parboil - boiling gently until just tender.)

Drain. Add 6-8 quarts water and seasonings; gently cook for 1 hour (or for use in crock pot 6-8 hours). Serve with crusty bread or corn bread.