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Make ahead Mixes; Soups, etc.


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Most of these are made in 1 quart canning jars and can be given as gifts. Others are just handy to have around, ya know in case of an ice storm and lack of electricity:rolleyes:. They are economical and are alot healthier as they lack all the preservatives and crap that is all too common in our foods nowadays.


Almost Hamburger Helper


2 cups nonfat dry milk

1cup cornstarch

1/4 cup beef bouillon powder

2 tablespoons onion flakes

1 teaspoon dried basil

1 teaspoon dried thyme

1 teaspoon black pepper

2 tablespoons dried parsley

1 tablespoon garlic powder


Mix the ingredients together and store in an air-tight container.


Use mix as a base for the following dinners.


Chili Mac:

1 lb ground beef, browned and drained

1 c water

1/2 c macaroni noodles (uncooked)

2 cans chopped tomatoes

1 T chili powder

1/2 cup mix


Combine all and simmer 20 minutes or until macaroni is cooked



1 lb. ground beef, browned and drained

2 c water

1/2 c mix

2 c uncooked egg noodles

1/2 cup sour cream


Combine all except sour cream. Simmer 20 minutes or until noodles are tender. Stir in sour cream and serve.


Potato Beef Casserole:

1 lb ground beef, browned and drained

3/4 c water

6 potatoes, peeled and thinly sliced

1 c frozen mixed veggies

1/2 cup mix


Combine all and simmer, covered, until potatoes are tender, about 30 minutes, stirring occasionally. Remove cover and cook until excess water is evaporated.


Quick Lasagna:

1 lb ground beef, browned and drained

1/2 c mix

1 onion, chopped

2 c water

16 oz tomato sauce

3 c lasagna noodles, uncooked, broken in bits

1/4 c parmesan cheese

2 c mozzarella cheese, shredded


Combine all except mozzarella in large skillet. Bring to a boil, let simmer for 15 minutes or until noodles are cooked. Top with mozzarella. Turn off heat and let cheese melt.




1/3 cup yellow split peas

1/3 cup green split peas

1/3 cup dried lima beans

1/3 cup dried pinto beans

1/3 cup dry kidney beans

1/3 cup dried great Northern beans

1/4 cup dried minced onion

2 teaspoons chicken bouillon granules

1/4 teaspoon ground cumin

1/4 teaspoon garlic powder


Other Soup Ingredients


8 cups water

2 carrots, chopped

2 stalks celery, chopped

2 pounds smoked ham hocks



To make Bean Soup Mix:

Combine yellow split peas, green split peas, limas, pinto beans, kidney beans, great Northern beans, onion, bouillon granules, cumin and garlic powder. Store in an airtight container until ready to use.


To make soup:

Bring Bean Soup Mix and water to a rolling boil in a large pot. Cover, remove from heat, and let sit 1 hour. Return pot to heat, stir in carrots and celery. Stir in ham hocks, bring to a boil. Cover, reduce heat and simmer 2 hours, until beans are tender, skimming fat as necessary. Remove ham hocks from soup. Remove meat from bone, chop and return to soup. Heat through and serve.




Stir together the following ingredients, and store them in an airtight jar:


1 cup fine dry egg noodles

1 1/2 Tbsp. chicken flavored bullion granules

1/2 tsp. pepper

1/4 tsp. thyme

1/8 tsp. each celery seed and garlic powder

1 bay leaf


Recipe to attach:


To prepare, add entire contents of jar and 8 cups water to a large pot. Slice in 2 carrots, 1 stalk of celery, and 1/4 cup minced onion. Bring to a boil, then reduce to a simmer. Allow this to simmer for 15 minutes. Remove the bay leaf. Add in 3 cups of cooked diced chicken, or even left over turkey, and heat an additional 5 minutes.


Christmas Soup Mix


1/2 cup split peas

1/3 cup beef bouillon granules

1/4 cup pearl barley

1/2 cup lentils

1/4 cup dried minced onion

2 teaspoons Italian seasoning

1 cup raw long-grain white rice


In a 1 ? pint jar, layer the ingredients in the order listed. Seal the jar tightly.


Recipe to attach to jar:


To make soup: In a large soup pot, brown 1 pound of ground beef or 1 pound cubed chicken breast; drain. Add 3 quarts of water, a 28-ounce can of diced tomatoes with their liquid and the soup mix. Bring the mixture to a boil; reduce heat, cover, and simmer about 1 hour.


Country Soup in a Jar


1/2 cup barley

1/2 cup dried split peas

1/2 cup uncooked rice

1/2 cup dry lentils

2 tablespoons dried minced onion

2 tablespoons dried parsley

2 teaspoons salt

1/2 teaspoon lemon pepper

2 tablespoons beef bouillon granules

1/2 cup uncooked alphabet pasta

1 cup uncooked twist macaroni


In a wide mouth 1 quart jar, layer the barley, peas, rice and lentils. Then layer around the edges the onion, parsley, salt, lemon pepper, bouillon and the alphabet pasta. Fill the rest of the jar with the twist macaroni.



Recipe to attach to jar:


Add contents of jar to:


3 quarts of water

2 stalks of chopped celery,

2 sliced carrots

1 cup of shredded cabbage (optional)

2 cups diced tomatoes


Over medium low heat, cover and simmer about 1 hour, or until vegetables are tender.


Cream of Mushroom Soup Mix


1 cup dried mushrooms

1/2 tsp. dried onion

1/2 tsp. dried lemon rind, grated

3 Tbsp. all-purpose flour

1 tsp. salt

1/8 tsp. pepper

1 cup dried milk powder


Combine all ingredients and store in a tightly covered container.


Recipe to attach to jar:



stir into 1 1/2 quarts boiling water. Cook, stirring constantly until smooth and thickened. Cover and cook over very low heat 20 to 30 minutes. Serves 4.


Cream of Tomato Soup Mix


3 cup dried tomato slices

1/2 cup dried milk powder

1 T sugar

1/2 tsp. salt

1/4 tsp. ground cinnamon


Powder tomato slices in a blender or with a pestle. Add remaining ingredients. Store in a plastic bag, glass jar, or any tightly sealed container.


Recipe to attach to jar:


TO USE: add to 1 1/2 quarts boiling water and simmer 10 minutes. Add 1 teaspoon butter or margarine after cooking. Serves 4 to 6.


Curried Rice Mix


This curried rice mix is an interesting complement for plain chicken or pork.


1 cup long-grain rice

1 chicken bouillon cube, crumbled

2 Tbsp. dried minced onion

1/4 cup raisins

1/2 tsp. curry powder


Layer the ingredients in the order given in a 1 & 1/2-cup jar.


Attach this to the Jar:


Curried Rice


2 1/2 cups water

1 package Curried Rice Mix


In a medium saucepan bring the water to a boil. Add the rice mix. Cover and reduce the heat to a simmer for 20 minutes. Serves 6



Dill-Lemon Rice Mix


4 cup Long Grain Rice, Uncooked

5 tsp. Dried Grated Lemon Peel

4 tsp. Dill Weed or Dill Seed

2 tsp. Salt

8 tsp. Instant Chicken Bouillon


Combine all ingredients in a large bowl and blend well. Put about 1 ? cups of mix into 3 1-pint airtight containers and label as Dill-Lemon Rice Mix. Store in a cool, dry place and use within 6 to 8 months. Makes about 4 1/2 cups of mix.


Recipe to attach to jar:


Dill-Lemon Rice:




1 1/2 cups of mix

2 cups cold water

1 Tbsp. butter or margarine


in a medium saucepan. Bring to a boil over high heat; cover and reduce heat. Cook for 15 to 25 minutes until liquid is absorbed. Makes 4 to 6 servings.


French Market Soup in a Jar


1 pound dried navy beans

1 pound dried pinto beans

1 pound dried great Northern beans

1 pound split peas

1 pound yellow split peas

1 pound dried black-eyed peas

1 pound lentils

1 pound dried baby lima beans

1 pound dried lima beans

1 pound dried soybeans

1 pound pearl barley

1 pound dried red beans


In a very large container, combine navy beans, pinto beans, great Northern beans, split peas, yellow split peas, black-eyed peas, lentils, baby limas, limas, soybeans, barley and red beans; mix well. Divide evenly into 14 lidded jars.


Attach a card to each jar with the following recipe:


2 quarts water

1 ham hock

1 1/4 teaspoon salt

1/4 teaspoon pepper

1 (10 ounce) can diced tomatoes with green chilies

1 large onion, chopped

1 clove garlic, minced



Soak 2 cups French Market Bean Mix in water to cover, 8 hours or overnight. In a large soup pot, bring 2 quarts water and ham hock to a boil. Reduce heat and simmer 20 minutes. Remove ham hock. Stir in soaked beans, salt, pepper, diced tomatoes and green chilies, onion and garlic Bring to a boil again, skimming foam off the top. Reduce heat, cover and simmer about 1 hour, until beans are tender.


Friendship Soup Mix in a Jar


1/2 cup dry split peas

1/3 cup beef bouillon granules

1/4 cup pearl barley

1/2 cup dry lentils

1/4 cup dried onion flakes

2 teaspoons Italian-style seasoning

1/2 cup uncooked long grain rice

1/2 cup uncooked alphabet pasta

2 bay leaves


In a 1 1/2 pint jar, layer the split peas, bouillon, barley, lentils, onion, Italian-style seasoning, rice, and bay leaves. Place the macaroni in a square of plastic wrap and put in the jar. Seal tightly.


Attach a label to the jar that says:


1 pound ground beef

3 quarts water

1 can (28 ounce) diced tomatoes-undrained

1 can (6 ounce) tomato paste

pepper and garlic to taste.



To Prepare Soup:

Remove macaroni from top of jar and set aside. In a large pot over medium heat, brown beef with pepper and garlic; drain any excess fat. Add the tomatoes, tomato paste, water, and soup mix. Bring to a boil, reduce heat to low, cover and simmer for 45 minutes. Add the reserved macaroni, cover and simmer 15-20 minutes more or until the macaroni, peas, lentils and barley are tender.




Stir together the following ingredients, and store them in an airtight jar:


3 lbs. long grain rice

2 cups celery flakes

2/3 cup onion flakes

1/2 parsley flakes

2 Tbsp. chives

1 Tbsp. tarragon

2 tsp. pepper

9 chicken flavored bullion cubes, crushed


Attach recipe below, to jar:


Directions for making 2 servings of rice:

Heat in a saucepan over medium heat 2/3 cup of water and 1 Tbsp. butter. Add to this 1/4 cup of Herb Rice Mix once it comes to a boil. Reduce heat to a simmer, cover the pot, and cook for 20 minutes. Allow to stand for 5 minutes before serving.


Holiday Bean Soup Mix


1 lb. Dried Black Beans

1 lb. Dried Red Beans

1 lb. Dried Kidney Beans

1 lb. Dried Navy Beans

1 lb. Dried Great Northern Beans

1 lb. Dried Baby Lima Beans

1 lb. Dried Large Lima Beans

1 lb. Dried Pinto Beans

1 lb. Dried Green Split Peas

1 lb. Dried Yellow Split Peas

1 lb. Dried Black-Eye Peas

1 lb. Dried Green Lentils

1 lb. Dried Brown Lentils


Combine beans in a very large bowl. Pour two cups of bean mix into pretty jars ( 16-oz.) jars holds two cups of bean mix. Give with the following recipe for holiday bean soup. You could also layer the beans in the jar for prettier effect. Just put a little of each of the beans in until you fill it to the top.


Attach To Jar:


Holiday Bean Soup


Beans from Jar

1 Smoked Ham Hock

2 Cans ( 14.5 Oz each ) Stewed Tomatoes

1 Medium Onion Chopped

1 Clove Garlic Minced or 1/4 teas. Liquid Garlic Spice

1 Bay Leaf

6 Cups Water

1/4 Cup Fresh Parsley

1 Tbsp. Red Wine Vinegar

2 teas. Salt

1 teas. Chili Powder

1 teas. Cumin Seed


Cover beans with water and soak overnight. Drain beans and place in a stockpot. Add ham hock, tomatoes, onion, garlic, bay leaf and 6 cups of water, and remaining ingredients. Bring to a boil over medium-high heat, cover & simmer 1 hour or until beans are tender. Remove bay leaf before serving. Serve warm. Makes 11 cups of soup.


Italian Meatball Mix


2 1/2 cups dry bread crumbs

2/3 cup dried minced onion

2/3 cup grated Parmesan cheese

1/3 cup dried parsley flakes

1 Tbsp. garlic powder

1 Tbsp. garlic salt


Attach recipe below, to jar:


In a bowl, combine the first six ingredients; mix well.

Store in the refrigerator for up to 2 months.


In a bowl, combine:

1 egg

1 cup of meatball mix

1 lb. Ground beef


Add beef and mix well. Shape into 1 1/2 inch balls.

In a skillet, brown meatballs; drain.

Transfer to a 13"x9"x2" baking dish.

Bake at 400?for 20-25 minutes or until meat is no longer pink.

Yields 16 meatballs per batch, makes 4 batches


Italian Pasta Fagiola Soup Mix


If you’d like you can rinse all the dried beans first, and look for any shriveled ones. Dry on paper towels overnight and combine with the spices listed below. You can package the pasta separately, in a ziploc or cloth bag, and add to the jar.


3/4 cups dried great northern beans

3/4 cups pinto beans

3/4 cups red beans

1/4 cup dried chopped onion

2 teaspoons dried minced garlic

1 teaspoon dried oregano

1 bay leaf

1 teaspoon dried basil

1/2 teaspoon dried celery flakes

1/2 teaspoon dried rosemary

3/4 teaspoon salt

1/8 teaspoon crushed red pepper

1 1/4 cup small pasta, (shells, bowties or ditalini)


I’d put the bay leaf on top, looks pretty neat when you open it and get a surprise, or just place it down the side of the jar, and pour in the other ingredients.


Attach recipe below, to jar:


2 Tbsp. olive oil

1 carrot, chopped

1 stalk celery, chopped

1/2 lb. ham chopped

2 - 28 oz. cans Italian plum tomatoes, chopped

4 cups chicken stock or water


In a large pot, saut?? carrot, celery, and ham in olive oil. Add tomatoes, chicken stock or water and bean mix. Bring to a boil. Cover partially, reduce heat and simmer 2-3 hours till beans are tender. Pasta may be added now. Cook about 5-7 minutes or until pasta is al dente. You may even want to cook pasta separate, place in the bottom of your bowl and then spoon hot soup over the pasta. Garnish with shredded Parmesan cheese.


Jambalaya Mix


1 cup raw long-grain rice

1 tablespoon instant minced onion

1 tablespoon green bell pepper flakes

1 tablespoon parsley flakes

1 bay leaf

2 teaspoons beef bouillon granules

1/2 teaspoon garlic powder

1/2 teaspoon black pepper

1/2 teaspoon thyme

1/4 - 1/2 teaspoon crushed red pepper


Place mix in a decorative Jar or pour in a zip bag. Cut an 18x18 square of satin and one of lace. Place lace on flat surface and top with the satin. Lay the bag of mix inside and gather up all side and tie with ribbon and gift tag with the following recipe. Makes 1 1/2 Cups of Mix.


Attach recipe below, to jar:




1 1/2 cups Jambalaya Mix

3 cups water

8 oz can tomato sauce

1/2 cup cooked ham or smoked sausage

1/2 cup cooked shrimp


Combine first three ingredients and bring to a boil (in a 6 quart pot) .

Reduce heat to simmer; add ham or sausage and cook 20 minutes.

Add shrimp and cook 5 minutes more.

Remove and discard bay leaf.

Makes about 8 Cups




18 cubes beef bouillon

1/4 cup dried minced onion

1/2 cup dried split peas

1/2 cup uncooked twist macaroni

1/4 cup barley

1/2 cup dry lentils

1/3 cup long-grain white rice

1 cup uncooked tri-color spiral pasta


Use a canning funnel or any funnel that has about a 2-inch neck. This will make it easier to fill the jars with the ingredients. Be sure to use a wide-mouth, 1-quart canning jar. Layer ingredients in the order given: bouillon, onion flakes, split peas, small shape pasta, barley, lentils, rice, and enough tricolor spiral pasta to fill jar.


Attach tag with cooking instructions:


In large kettle, brown 1 pound ground beef or stew beef cut into bite-size pieces in a little olive oil. Remove tricolor pasta from top of jar and reserve. Add the rest of the jar contents to the kettle with 12 cups water. Let come to a boil and simmer 45 minutes. Add tricolor pasta and simmer 15 minutes more. Serve with your favorite bread or rolls and a tossed salad.




4 beef bouillon cubes, or 4 tsp. bouillon granules

1/2 cup dried onion, chopped

1/2 tsp. dried garlic, minced

1/2 cup dried navy beans

1/2 tsp. dried oregano

2 bay leaves

6 peppercorns

1 cup dried tomatoes, sliced or chopped

1 cup dried celery slices

1 cup dried carrot slices

2 cup dried green beans

2 Tbsp. dried green pepper

1 tsp. salt


Combine ingredients and store in tightly covered container.


Attach recipe below, to jar:


TO USE: add to 4 quarts boiling water and simmer over low heat 2 to 3 hours, until beans are tender. Remove bay leaves and peppercorns before serving. Serves 8 to 10.




1/2 cup dried barley

1/4 cup dried mushroom slices

2 Tbsp. dried onions, minced

1/4 cup dried carrot slices

2 Tbsp. dried parsley flakes

2 Tbsp. dried dill

2 bay leaves

2 beef bouillon cubes, or 2 tsp. bouillon granules


Combine ingredients in a plastic bag, glass jar, or any tightly sealed container.

Store in a dark, cool place.


Attach recipe below, to jar:



add to 1 quart boiling water and simmer until barley is tender.

Remove bay leaves before serving. Serves 4



Onion Soup Mix


3 onion bouillon cubes, crushed

1 beef bouillon cube, crushed

2 tsp. cornstarch

1/3 cup instant onion flakes

2 dashes pepper


Put all ingredients in a small sandwich bag. Seal well and store in cool, dry place.


Attach recipe below, to jar:


Empty package into a pot and gradually stir in 4 cups cold water and 1 Tbsp. butter. Bring to boil, reduce heat and cover. Simmer 20 minutes. Ladle soup into oven proof bowls, sprinkle with croutons or toasted bread. Then add one slice provolone cheese. Briefly put bowls under a broiler to melt cheese. Serve. Makes 4 1-cup servings.


Palouse Soup Mix


You can make Palouse Soup or a Minestrone variation with this mix.


2-1/2 cups green split peas

2-1/2 cups lentils

2-1/2 cups pearl barley

2 cups alphabet macaroni or brown rice

1 cup dried onion flakes

1/2 cups celery flakes

1/2 cups parsley flakes

1-1/2 teaspoons thyme

1/2 tsp. white pepper (more or less to taste)


Mix all ingredients together. Store in a jar with a tight- fitting lid.

Stir before using. Makes 10 cups of mix.


Attach recipe below, to jar:


Combine 1 cup of soup mix with 4 cups of water or seasoned stock in large pan. Add 1 cup of cooked chopped meat, if desired. Bring to a boil. Reduce heat to low and cover pan. Simmer gently for 45 to 60 minutes, or until peas are tender. Add 1/2 teaspoon salt if desired.


Pasta Soup Mix In A Jar


1/2 Cup Macaroni - small shells, etc

1/4 Cup Lentils - dry

1/4 Cup Mushrooms - dried, chopped

2 Tbsp. Parmesan Cheese - grated

1 Tbsp. Onion Flakes

1 Tbsp. Chicken Soup Base

1 teas. Parsley

1/2 teas. Oregano

1 Dash Garlic Powder Granules


Mix all ingredients together in a one pint canning jar, and store with tightly sealed lid, until needed.


Attach recipe below, to jar:


Basic Pasta Soup


Combine contents of jar with 3 cups water, in a 2 quart saucepan. Bring to a boil, then reduce heat. Cover and simmer 40 minutes or until lentils are tender, stirring occasionally. Makes 4 servings.




Stir together the following ingredients, and store them in an airtight jar:


1 3/4 cups instant potato flakes

1 1/2 cup dries powdered milk

2 tbs. chicken bullion granules

2 tsp. parsley

1 1/2 tsp. dried onion flakes

1 1/2 tsp. seasoned salt

1/4 tsp. paprika

1/4 tsp. thyme

1/8 tsp. tumeric


Combine all ingredients in a large bowl and stir until mixed. Store in a 1quart, airtight jar.


Recipe to attach:


To make soup:

Put 1/2 cup mix into a bowl. Add 1 cup boiling water. Stir.


Red Beans And Rice Mix


1 tablespoon dried bell pepper flakes

1 tablespoon dried minced onion

1/2 teaspoon dried minced garlic

2 teaspoons seasoned salt

1 bay leaf

1 teaspoon sugar

1/4 teaspoon cayenne pepper

1/2 teaspoon celery seed

1 teaspoon ground cumin

1/4 teaspoon crushed red pepper




2 cups dried red beans

1 cup uncooked long grain white rice



2 cups red beans

1 ham bone

seasoning mixture

1 cup uncooked rice

2 cups water 1 teaspoon salt

1 pound spicy smoked sausage, sliced

salt and pepper to taste


In a small bowl, combine seasoning ingredients. Place in a small, sealable plastic bag or container. Fill a pint canning jar with red beans. Fill a sealable plastic bag with rice.


Recipe to attach:


Wash beans. Place in a Dutch oven; cover with water and soak overnight. The following day, add ham bone and seasoning mixture. If necessary, add additional water to cover the beans. Cook, partially covered, over medium-low heat 3 to 4 hour. About 30 minutes before serving, combine rice, water and salt in a saucepan and bring to a boil. Reduce heat to low. Cover pan and cook 30 minutes without lifting lid. About 20 minutes before serving, add sausage, salt and pepper to beans. Serve over rice.




Stir together the following ingredients, and store them in an airtight container:


3 1/2 cups unseasoned bread cubes

3 tbs. celery flakes

1 Tbsp. parsley flakes

2 tsp. onion flakes

2 tsp. chicken flavored bullion granules

1/4 tsp poultry seasoning

1/4 tsp. ground sage


Directions: Bring 1 cup of water and 2 tbs. butter to a boil in a medium saucepan. Add Stuffing Mix and stir to moisten. Cover the pot and remove it from the heat, allowing it to stand for 5 minutes.


Tortilla soup mix in a jar


1 cup converted long grain rice

2 to 2-1/2 cups crushed tortilla chips

1 (5 oz.) can chicken


Seasonings: Mix the following and place in a thin zipper sandwich bag.


2 Tbsp. chicken bouillon granules

2 tsp. lemonade powder with sugar

1 tsp. lemon pepper

1 tsp. dried cilantro leaves

1/2 tsp. garlic powder

1/2 tsp. ground cumin

1/2 tsp. salt

1/4 cup dried minced onions


Size of jar: Quart


Place ingredients in jar in this order:

Place rice in jar first.

Place seasoning packet into jar next. Gently flatten bag so it is visible from all sides of jar. Fill jar with tortilla chips. Put lid on jar. Attach can of chicken to top of jar.


Attach the following recipe to jar.


Tortilla Soup


Carefully empty tortilla chips from jar into a dish. Set aside. Remove seasoning packet. Set aside Place rice in large pan. Add 10 cups water and 1 (10 oz.) can diced tomatoes and green chilies and seasonings from packet. Bring to a boil. Lower heat, cover and simmer 20 minutes. Add tortilla chips. Cover and simmer 5 more minutes. Serve immediately. Makes 12 cups soup


Turkey Noodle Soup Mix


This is a great way to use leftover turkey.


1 cup uncooked fine egg noodles

1-1/2 Tbsp. chicken-flavored bouillon

1/2 tsp. ground black pepper

1/4 tsp. dried whole thyme

1/8 tsp. celery seeds

1/8 tsp. garlic powder

1 bay leaf


Combine all ingredients in a medium bowl. Store in an airtight container.


Attach this to the Jar:


Turkey Noodle Soup


1 package Turkey Noodle Soup Mix

8 cups water

2 carrots, diced

2 stalks celery, diced

1/4 cup minced onion

3 cups cooked diced turkey


Combine the Turkey Noodle Soup Mix and the water in a large stockpot.

Add the carrots, celery, and onion and bring to a boil.

Cover the soup and reduce the heat to a simmer.

Simmer for 15 minutes.

Discard the bay leaf.

Stir in the turkey and simmer an additional 5 minutes.



Vegetarian Black Bean Chili


3 cup black beans, sorted, put in jar or bag.

Combine spices in a small bag

3 Tbsp. dehydrated onion

3 Tbsp. granulated garlic

1 tsp. crushed oregano

2 tsp. salt

1/4 to 1/2 tsp. cayenne pepper (do not omit)

1 1/2 cups white rice in a separate package.




Wash beans. Put in pot with seasonings. Add 1 Tbsp. olive oil and cover beans with 2" water. Bring to boil and simmer until very well done (about 2 hours). Beans should be very soft. Add water as needed to keep beans from sticking. There should be some liquid left on beans when done.


To cook rice, put 3 cup water and 1 tsp salt into a pot and when it boils, add rice. Lower heat, cover and steam for 20 minutes. Serve about 1/2 cup rice in bowl, and put beans on the top. Sprinkle with minced cilantro, finely chopped green onion, and a squeeze of lime juice. This is very healthy. It has almost no fat, and is mainly from the bottom of the food pyramid.

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