Homemade Mix Recipes
Mexican Bean Soup Mix
Ingredients
Beans
- 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
Instructions
- Put beans into 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.
Mexican Bean Soup
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 for 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 for 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 for 15 minutes.
Uncover, stir in pasta and 1/2 cup water. Simmer for 10 minutes or until pasta is tender.