Mexican Bean Soup Mix

Instructions

1. 1

   Flavor Packet 2 T. dried onion flakes 2 T. dried parsley flakes 1 T. chili powder 2 tsp. ground cumin 1 tsp. dried oregano 6 chicken bouillon cubes 1/2 C. uncooked white rice 1 C. small−cut pasta 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. Cooking Directions 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.