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Mexi-Bean Soup or Salad

List of Ingredients

3 cups dried beans, pinto, kidney or mixed

6 cups water
1 cup bell pepper, chopped
1 cup onions, chopped
2-3 cloves garlic, minced

2 Tbs chili powder
1 tsp cumin
1 tsp oregano

1 cup red onion, chopped
3 cups tomato, chopped
1 cup parsley, minced
1 cup canned green chili




Recipe


Soak beans in cold water over night, or rinse with boiling water twice and soak for an hour or two. Drain.
Add water, bell pepper, onions, and garlic to the beans and simmer until tender.
Combine the chili powder, cumin, and oregano with a little of the bean liquid and add.
Add the red onions, tomatoes, parsley, and green chili.

FOR SALAD: Place in a bowl and chill.
FOR SOUP: Add extra water and simmer until onions are cooked.