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    • Mexican Bean Soup Mix

      3/4 cup each dried pinto and red kidney beans

      Layer all ingredients in a large cone-shaped bag, Jar, or Vacuum
      Seal bag; seal & attach a tag with directions. If desired, Decorate
      Jar/Cone/Bag for what-ever occasion it was created for.

      Create a Seasoning Packet and attach to beans:
      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

      Attach Tag:
      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.

      .

      .
      Original Author Unknown, Recipe Shared on Budget101 Discussion List.


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