Mexican Bean Soup Mix

Recipe Ingredients

3/4 cup	120g / 4.2oz	Dried pinto and red kidney beans
		Flavor Packet
2 tablespoons	30ml	Dried onion flakes
2 tablespoons	30ml	Dried parsley flakes
1 tablespoon	15ml	Chili powder
2 teaspoons	10ml	Ground cumin
1 teaspoon	5ml	Dried oregano
6		Chicken bouillon cubes
1/2 cup	80g / 2.8oz	Uncooked white rice
1 cup	237ml	Small-cut pasta

Recipe Instructions

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 1/2 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.]

Source:
Fort Worth Star-Telegram

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