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    Mexican Bean Soup Mix


    Source of Recipe


    rgm

    List of Ingredients




    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

    Recipe



    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.

    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 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.

 

 

 


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