Bean and Rice Soup

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.