Mexican Bean Soup Mix

By Beido

Ingredients

• INGREDIENTS
• 3/4 cup each dried pinto and red kidney beans
• FLAVOR PACKET
• 2 tablespoons dried onion flakes
• 2 tablespoons dried parsley flakes
• 1 tablespoon chili powder
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 6 chicken bouillon cubes
• 1/2 cup uncooked white rice
• 1 cup small-cut pasta

Preparation

Step 1

PREPARATION
1. Put beans in a 1-quart jar with lid. Put flavor packet ingredients in a sandwich-size plastic bag. Seal bag with tie or ribbon. Do same with rice and pasta. Place in jar with beans.
2. Cooking directions (attach to jar): Rinse and pick over beans. Put into a 4- to 5-quart heavy pot with 4 cups water. Bring to a boil, cover and remove from heat. Let sit 1 hour. Drain beans and return to pot. Add 8 cups water and contents of flavor packet. Bring to a boil, reduce heat, cover and simmer 1 hour or until beans are firm-tender (time will vary depending on age of beans). Stir in rice and bring to a simmer. Cover and simmer 15 minutes. Uncover, stir in pasta and 1/2 cup water. Simmer 10 minutes or until pasta is tender.
Store: Room temp, indefinitely