Mexican Bean Soup Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
10 cup: Water, up to 12
3/4 cup: Pinto beans dry,
3/4 cup: Kidney beans dry,
1/2 cup: Barley, substitute any other grain up to 3/4 cups
1/4 cup: Parsley dry,
Veggie bouillon, enough to season amount of water
1: Bay leaf, optional
Garlic powder,
Chilli powder,
Cumin,
Red pepper flacks, any hot seasonings are fine
Directions:
Pick and clean beans. boil with amount of water given for 2 min. let stand
for an hour. boil again and reduce heat for a soft boil about 1 to 1 1/2
hrs. then add remaining ingredients and continue boiling untill the grain
is cooked 1 or so hours. we like to over cook the grain 1 1/2 hrs. let
stand for a 1/2 hr while cooling. makes about 6 to 8 servings freezes well.
Posted to fatfree digest V96 #263
From: Patrick Luis Muga
Date: Mon, 23 Sep 1996 21:57:59 -0700
Source from luhu.jp
for an hour. boil again and reduce heat for a soft boil about 1 to 1 1/2
hrs. then add remaining ingredients and continue boiling untill the grain
is cooked 1 or so hours. we like to over cook the grain 1 1/2 hrs. let
stand for a 1/2 hr while cooling. makes about 6 to 8 servings freezes well.
Posted to fatfree digest V96 #263
From: Patrick Luis Muga
Date: Mon, 23 Sep 1996 21:57:59 -0700
Source from luhu.jp
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