Saturday, January 11, 2014

Mexican Bean Soup with or without spanish rice

1/2 cup dried pinto beans
1/2 cup dried black beans
3 oz tomato sauce
1/2 cup chopped onions
1 can diced tomatos
1/2 small can diced green chilis
1 Cup frozen Corn
1 Tsp Cumin
1 Tsp Chili Powder
1 Tsp Garlic Powder

Soak beans overnight.
Drain, rinse and place in fresh water (covering the beans about 2") and boil about 1 hour.
Drain and rinse again (easiest way to remove "gassy" phytic acid from beans.
Stir in all remaining ingredients and heat. adding water if necessary for texture.

Spanish Grains (optional, we enjoyed stirred into the soup)

1/4 cup Rice or GF Grain blend
3 oz tomato sauce
1 tsp cumin

1/4 Cup of Gluten Free mixed grains (like quinoa, brown rice, wild rice etc) cook according to directions, stir in sauce and cumin and add to soup

Alternitly you can serve the rice on the side or add the rice to the soup to save a pan.

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