Recipe - Mexican Bean Soup Mix

Three fourths cup EACH dried pinto and red
kidney beans

FLAVOR PACKET
2 tablespoon Dried onion flakes
2 tablespoon Dried parsley flakes
1 tablespoon Chili powder
2 teaspoon Ground cumin
1 teaspoon Dried oregano
6 Chicken bouillon cubes
One half cup Uncooked white rice
1 cup Smallcut 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 5quart 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 One half 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 EATL Digest 15 October 96

Date: Wed, 16 Oct 1996 15:41:33 0500

From: Maggie Workman workman@CORIOLIS.ATMS.PURDUE.EDU