I quickly realized the other day that if all I do is "pin" recipes and ideas onto my pinterest page, trying nothing, then what really have I gained? The least I can do is to share my trials, errors and/or successes. So be ready, I plan on reporting the "testing out" of my pinterest pins and new recipes that we are experimenting with. But, back to the Mexican Bean Soup. . . . .
Mexican Bean Soup
2/3 cup dried pinto beans (soaked over night)
2/3 cup dried red kidney beans (soaked over night)
2 TBSP dried parsley
1 TBSP chilli powder
2 tsp. cumin
1 tsp. dried oregano
6 cubes chicken bouillon (No MSG)
1 cup wagon wheel pasta, uncooked
1/2 cup brown or wild rice
Rinse beans after soaking over night. Place in a large stockpot with 4 cups of water. Bring to a boil, cover and remove from heat. Let sit for 1 hour. Drain beans and return to pot. Add 8 cups of water and contents of flavor packet. Bring to a boil, reduce heat, cover and simmer for 1 hour or until beans are tender. Stir in rice and bring to a simmer. Cover and simmer for 20 minutes. Uncover and stir in pasta and 1/2 c water. Simmer 10 minutes. Makes 8 - 10 servings
Quick Note: I did not use pinto beans as we did not have any, so I used black beans instead. I also used homemade chicken stock instead of the chicken bouillon. I also used regular whole wheat pasta.
I wish that I could paint a rose colored picture of this recipe, but even with these small substitutions, the verdict rang in that it was just okay- not a keeper recipe to cook each week. Dear hubby said that it needed some kind of acid base, like crushed tomatoes and some type of meat (he's a tried and true meat and potatoes man with EVERY meal - I'd love to change that about him, but changing a man should be left for another post). The girls turned their noses up to the soup and pushed all the beans off to the side.
I think we'll try the recipe again with some of the suggestions that dear hubby offered up and see what results we get. As I said before, this is a journey and sometimes along the way we stumble, but what a blessing that we can try again tomorrow with another recipe.