Gift someone this holiday season with a beautiful jar of dry bean soup mix. It will not only warm their heart but be good for it, too! Print Ingredients 1 lb. kidney beans 3 tablespoons chili powder 2 tablespoons dehydrated onions 1 tablespoon garlic salt 1 teaspoon oregano 3/4 teaspoon salt 1/4 teaspoon cayenne pepper (optional) * To reduce sodium, substitute garlic powder for some of the garlic salt. Number of Servings : 8 Gift someone this holiday season with a beautiful jar of dry bean soup mix. It will not only warm their heart but be good for it, too! Directions Pour the kidney beans into a clean quart-sized jar. In a small bowl, mix the remaining ingredients. Pour mixture into a clear sandwich bag and place it on top of the beans. Cover the jar tightly with a lid, decorate, and attach a copy of the recipe card. Recipe Card Copy these directions on a 3 x 5-inch index card or print and cut recipe from this web page, punch a hole in the upper corner and attach to the jar of mix Country Chili 1 container Country Chili Mix Additional ingredients: 10 c. water (for soaking beans) 1 (8-oz.) can reduced-sodium tomato sauce 1 (24-oz.) can diced tomatoes 1 lb. ground beef or turkey 6 cups water (for cooking beans) Remove bag of seasoning from jar and rinse beans. In a stockpot, bring 10 cups of water to a boil. Add beans and return to a boil; let boil two to three minutes. Cover and set aside at room temperature for one hour. Drain and rinse the beans. Fill a pot with 6 cups of water and add the beans. Cook beans until soft, about one hour; simmer gently with lid tilted. Brown meat; drain and add to the beans with tomatoes and sauce. Add in seasonings, stir and simmer, covered, for one hour. Add a little more water if needed to thin the broth. For best flavor, use mix within one year. Recipe reproduced with permission from Julie Garden-Robinson, PhD, RD, LRD, North Dakota State University Extension Service. Photo by Alice Henneman, MS, RD, University of Nebraska–Lincoln Extension