Mexican bean soup mix

Yield: 1 Servings

Measure Ingredient
¾ cup EACH dried pinto and red kidney beans
2 tablespoons Dried onion flakes
2 tablespoons Dried parsley flakes
1 tablespoon Chili powder
2 teaspoons Ground cumin
1 teaspoon Dried oregano
6 \N Chicken bouillon cubes
½ cup Uncooked white rice
1 cup Small-cut pasta


Here are a couple of gift ideas for Christmas (or any other time). I made them both last time and got many compliments. The Cajun Spice Mix looks so cool. It looks like one of those sand art jars that are popular with the kids now. These both came from Family Circle magazine.

1. Put beans in a 1 quart jar with lid. Put flavor packet ingredients in a sandwich size plastic bag. Seal bag with a 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 and 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 ½ cup water. Simmer 10 minutes or until pasta is tender.

[The mix can fit into a quart canning jar if you squeeze it real tightly.] Posted to EAT-L Digest 15 October 96 Date: Wed, 16 Oct 1996 15:41:33 -0500 From: Maggie Workman <workman@...>

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