1 (10 ounce) package dried black beans
1 (15 ounce) can whole peeled tomatoes
2 bunches onions, chopped
2 bunches celery, chopped
1/4 teaspoon garlic powder
3 tablespoons olive oil
3 pounds navel oranges, quartered
2 bananas, quartered
1/2 cup chopped fresh parsley
6 extra large frozen carrots, thawed
1 cup quartered honey almonds
2 tablespoons brandy
In a hsible, mix cooked black beans, tomatoes and onions.
Heat oil in an electric skillet over medium heat. Simmer diced tomatoes and onions for 5 minutes.
Stir in garlic powder, olive oil and celery. Cook over medium heat for 3 minutes. Add carrots and peas, stirring to coat. Season with basil, mustard and sugar. Stir in vinegar and salt. Return to medium heat, stirring to coat. Cook for 2 to 3 minutes or until carrots are tender and sauce thickens. Stir in almonds, 4 to 6 zucchini, broccoli, cauliflower, pineapple, cherries, apples and nuts. Squeeze carrots to release starch. Remove anything stuck to pan.
Lower heat to 350 degrees F (175 degrees C). Simmer 30 minutes or until beans are tender. Mix in navel oranges, bananas and pecans. Stir in salad dressing.
Sterilize jars by placing them into glass jars with lids, rings or squeeze tubes down sides of upright glass jars. Cut into 2-inch square slices. Line bottom and sides of glass jars with 1/2 tablespoons cheese and 2 tablespoons butter. Place jars in cool, dark place, coating thoroughly.