Mexican Bean Soup Mix in a Jar

    This mix makes a really delicious and hearty soup that is perfect any time of the year.  It is bursting with flavor and is easy on your pocketbook.  It is also great to take on camping trips and it freezes well too.

 

• 3/4 c dried pinto beans
• 3/4 c. navy beans
• 3/4 c. kidney beans
• 3/4 c. black beans
• 1 c. small cut pasta
• 1/2 c. rice
• 4 chicken bouillon cubes
• 2 T. dehydrated onion
• 2 T. parsley flakes
• 1 T. chili powder
• 2 tsp. cumin
• 1 tsp. oregano

 

    Layer the beans into a quart jar.  Place the pasta in a small baggie.  Place the rice into another small baggie.  Put the rest of the ingredients into a 3rd small baggie.  Place baggies into jar with the beans.  

To make the soup:

    Rinse the beans and place them into a heavy bottomed soup pot with 8 cups of water.  Bring to a boil.  Once they start to boil, turn off the stove and remove the pot from heat  Put a lid on the pot and let it sit for an hour.

    Once the hour has elapsed, drain the beans and put them back into the pot.  Add in 8 cups of water and the contents of the 3rd baggie (spices, etc.).  Bring to a boil, reduce heat and simmer for an hour with a lid on the pot.  The beans should be tender at this point.  If not, allow them to simmer a bit longer.  

    Once the beans are tender, stir in the rice and cover and simmer about 15 minutes.  Now stir in the pasta and 1/2 cup of water.  Uncover the pot  Cook for 10 minutes.  Serve and enjoy.

  If you give this recipe a try, please take a picture of it and tag me on Instagram @countrifiedhicks and use the hashtag #countrifiedhicks so I don't miss seeing your post!

     Be sure to check out some of my other soup mix in a jar recipes: Rainbow Soup Mix in a Jar, Chicken and Rice Soup Mix in a Jar, Potato Soup Mix in a Jar, and Barley & Lentil Soup Mix in a Jar!

 

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Classic Cranberry Salad Recipe

This cranberry salad is a perfect holiday side dish.  It is sweet and creamy and is a family favorite.  Even people who generally do not like cranberries love this salad.

·        12 oz. fresh or frozen cranberries

·        20 oz. crushed pineapples, drained

·        3 c. mini marshmallows

·        1 c. whipped topping (homemade or similar to Cool Whip)

·        1 c. chopped pecans

·        ½ c. sugar

Place the cranberries into your blender or food processor and pulse until they are chopped up. Pour the chopped cranberries into a large bowl and add in the pineapples and stir.  Stir in the whipped topping, pecans and sugar.  Fold in the marshmallows and refrigerate for 2-3 hours before serving. 

 

  Other dishes that we love to serve around the holidays include: Au Gratin Potatoes, Cranberry Chutney, soft Pumpkin cookies and Pumpkin Sheet Cake. 

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Easy Pecan Pie Tarts

            These pecan tarts are so easy to make and they melt in your mouth.  I won a dessert contest with this recipe and people always rave about how well they turn out.  Such a satisfying dessert to serve and to eat.  They make a great finger-food style dessert for entertaining. 

 

For the shells:

·        2 c. flour

·        1 c. butter, softened

·        6 oz. cream cheese

 

For the filling:

·        1 ½ c. chopped or halved pecans

·        1 ½ c. brown sugar

·        ¼ c. butter, softened

·        2 eggs

·        2 tsp. vanilla

·        ¼ tsp. salt

 

First make the shells by creaming the cream cheese and butter together and then add in the flour.  Roll the dough into small balls (about 1” in size) and place the balls into the refrigerator to chill. 

 Preheat oven to 350 degrees. 

 Mix together by spoon the ingredients of the filling.  Do not beat the mixture. Once the dough balls have chilled, take each one and press them into a muffin tin.  Pour the filling on top of each shell.  Bake for 25-30 minutes. 

     These freeze really well.

 

            If you love pecans like I do, be sure to try out my recipe for Pecan Pie Bars and for my Texas Sheet Cake.

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