SOUTHWESTERN BEAN CHILI & RICE MIX

By BBAUNTIE

Ingredients

• 1/2 CUP DRIED RED KIDNEY BEANS
• 1/2 CUP DRIED CHICK-PEAS OR NAVY BEANS
• 1/2 CUP DRIED BLACK BEANS
• 1 BAY LEAF
• 2 TBLS DRIED MINCED ONION
• 1 TBLS. CHICKEN BOUILLON GRANULES
• 2 TSP. MINCED GARLIC
• 2 TSP. CHILI POWER
• 1 TSP. COCOA POWDER
• 1 TSP. GROUND CUMIN
• 1 TSP. DRIED OREGANO OR FRESH
• 1/4 TSP. GROUND CHIPOTLE
• 2 CUPS RICE
• 3 TO 4 CUP WATER
• 2 CANS DICED TOMATOES
• 2 CAN CHOPPED GREEN CHILI
• 1 CAN OR 8 OZ TOMATOE SAUCE
• SHREDDED CHEESE

Details

Servings 6

Preparation

Step 1

PLACE THE BEANS IN A LARGE BOWL AND SOAK 6 TO 8 HOURS OR OVER NIGHT. TO QUICK SOAK THEM PLACE IN A LARGE POT COVER THEM IN WATER BRING TO A BROIL OVER HIGH HEAT. BOIL FOR 2 MINUTE. REMOVE FROM HEAT LET SOAK, COVERED, FOR 1 HOUR DRAIN DISCARD WATER

COMBINE SOAKED BEANS, WATER, TOMATOE SAUCE AND ALL SEASONING IN A LARGE POT. BRING TO BOIL OVER HIGH HEAT. COVER; REDUCE HEAT AND SIMMER 1 1/2 TO 2 HOURS OR TILL BEANS ARE TENDER.
COOK RICE AS PER PACKAGE
SERVE RICE AND TOP WITH CHILI BEANS AND CHEESE.