Mexican Bean Soup with Spanish Rice

Yield – 4 servings

Preparation Time – 15 minutes (+overnight soaking of the beans)

Cooking Time –  1 1/2 – 2 hours

Ingredients

• 1 cup rice ($.20)
• 1 – 6 oz can tomato sauce ($.33) Think Walgreens! OFTEN on sale 3/$1 or 4/$1!
• 1 packet Casa Noel black bean chipotle seasoning mix (free) This was a gift. It’s GFCFSF. Packet of taco seasoning or homemade taco seasoning (omit flour if GFCFSF) would be the substitute.
• 1 15 oz can Red Gold diced tomatoes and green chiles ($.37)
• 1/2 cup dried small red beans ($.25)
• 1/2 cup dried black beans ($.25)
• 1/2 onion, chopped ($.20)
• 1 cup frozen organic corn ($.75)
• 1/2 tsp ground cumin ($.05)
• 1 tsp cornstarch ($.05)
• Salt/pepper
• 3 corn ($1) On sale at Kroger 3/$1 this week! That’s summertime prices!!!

Directions

• Rinse and soak beans overnight or for at least 2 hours in HOT water. Pour off juices.
• Place beans in large saucepan. Add water so beans are at least 2 inches “under” water. Bring to a boil. Reduce heat to medium high so that beans continue to cook at a gently rolling boil. Cook for 1.5 – 2 hours, until beans are soft.
• As beans are cooking, add 1/2 can of tomato sauce (save rest to make spanish rice!), can of diced tomatoes and green chiles, chopped onion, corn, cumin and salt/pepper. Whisk in 1 tsp cornstarch to thicken soup a little.
• Cook 1 cup of rice in 2.5 cups of water. Bring water boil. Add rice. Return to boil. Add other 1/2 can of tomato sauce. Add 1/2 packet of Casa Noel seasonings. (Now, add other half of Casa Noel seasonings to soup.) Cover rice and simmer for 20 minutes.
• Shuck and boil corn for 3-4 minutes in large saucepan.
• Serve soup with corn and spanish rice on the side. (Garnish with sour cream and shredded cheese if you like!)

Cost $3.45