Mexican Bean Soup Mix

Ingredients and Instructions

3/4 C. each dried pinto and red kidney beans

Flavor Packet

2 T. dried onion flakes

2 T. dried parsley flakes

1 T. chili powder

2 tsp. ground cumin

1 tsp. dried oregano

6 chicken bouillon cubes

1/2 C. uncooked white rice

1 C. small−cut pasta

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 the same with the rice

and pasta. Place in jar with beans.

Type or print neatly the Cooking Directions on a small card, punch a hole in the

corner, and attach with a ribbon to the jar.

Cooking Directions

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.