Combine all ingredients into tall blending cup. Twist cup into base, push down, and pulse until desired consistency is reached. Add chili or cayenne pepper if desired for an extra kick.
Soak beans for 6 hours. (In warm weather soak beans in the fridge.) Heat oil on medium. Cook onion in oil for 3 minutes. Add half the garlic to oil and cook for one minute. Add beans and soaking oil to oil mixture. Add water as necessary so that beans are covered by an inch of water. Reduce heat to low. Skim off any foam then cover and simmer for 1 hour. Add salt, cilantro, and the rest of the garlic and simmer for another hour until beans are soft and fragrant.
Let beans sit in the fridge overnight for the best flavor.
Soak white beans overnight. Drain and rinse. Heat oil and add garlic and sage. Cook until soft. Add water and bring to a boil. Add carrot, fennel, tomato, salt and pepper. Simmer 40 minutes.
Pull out a bean. If the skin breaks and shrinks the beans are done. Squeeze in a lemon after the beans are done simmering.
Mix dry ingredients in one bowl and wet ingredients in a separate bowl. Pour wet mix over dry mix, spread on a buttered cookie sheet, and place in the oven at 325° for 30-45 minutes.
Bring milk, flour, and butter to a boil. For stronger taste add lemon juice and garlic. Add cheese and reduce heat. Do not get the cheese boiling.
Mix all ingredients and store in a dry location.
Combine ⅓ cup soup mix with 1 ¼ cup cold water. Cook on the stove and stir until it thickens.