Food Storage Friday: Bean and Rice Soup

I tried another recipe from the Provident Living brochure here it's where I got the alfredo sauce from. Unfortunately, this one needed a bit more work. It took me two tries to get it where I would actually eat it. So here goes.

Ingredients: Pinto beans (these are actually left over from last week's refried beans, so already soaked and cooked), powdered milk, whole wheat flour, taco seasoning, salt and water.


And oil. Add some oil to a large pan and warm it over medium heat.


When it gets warm, sprinkle your flour over the top and let it cook for a minute, don't stir yet. We're basically making a roux with the oil and flour. Like when you make homemade mac and cheese, or gravy. It starts to smell like homemade bread for a minute. Yum.


Stir it together and let it cook for another minute.


Add the powdered milk and the water



Add the cooked beans, you could add as many beans as you wanted, I added the minimum amount because I already had them prepared.


Add the seasonings and the rice now. At this point the soup is REALLY thin. That's why we're adding rice. It will soak up a lot of the liquid and make it a more hearty meal.


It becomes a lovely brown color and starts to smell super good. That's the taco seasoning. I love taco seasoning. I add it to everything. The soup Hannah shared on Wednesday--I put taco seasoning into that too.


Bring the soup to a boil and then reduce to simmering and cover. Let it cook for about 3o minutes.


It comes out to be a delicious, thick soup, almost like a dirty rice. Serve it with lots of chips. So yummy. And if you're rotating--lots of sour cream and shredded cheese! Oh boy.



Bean and Rice Soup
adapted from All is Safely Gathered In "Cream of Bean Soup"

1-1/4 cups dried pinto beans
2 Tbsp oil
2 Tbsp whole wheat flour
6-1/4 cups water
3/4 cup powdered milk
1/2 tsp salt
taco seasoning packet
1 cup rice
chips

Rinse and soak beans overnight or using the quick soak method. Drain, rinse and cover the soaked beans with water. Bring to a boil then lower heat and simmer for 1-2 hours or until the beans are tender. You could also cook them all day on low heat in the crockpot. When the beans are done, drain them and set aside.

In a large saucepan, add oil and warm over medium heat. Sprinkle the flour over the warm oil and let sit for one minute. Stir together to make a paste. Let cook for one minute. Add the water and the powder milk and stir until combined. Add beans, rice, and seasonings and bring to a boil. Reduce heat and cover. Let simmer for 30 minutes. Serve with chips.