Ingredients

• 29 oz pkgs 13 Bean Soup Mix
• Water to cover
• 2 Pork Chops fully cooked & smoked
• 2 cups Brown Onions chopped
• 1/4 cup Bean Soup Seasoning Mix
• 2 Avocados ripe

• 6 cups Smoky 13 Bean Soup prepared (see recipe above)
• 2 cups Organic Quinoa Grain
• 4 cups Water
• 1-1/2 cups Salsa prepared mild or Pico de Gallo
• 3 to 4 Avocados ripe

Instructions

1. Wash and soak 29 oz. Bob's Red Mill 13 Bean Soup Mix overnight.
2. Drain and rinse the beans. Put the beans in a large pot and add enough water so that there is about an inch of water above the beans.
3. Cut up 2 fully cooked smoked pork chops into small pieces (1 lb.) and add to the beans. Bring the mixture to a boil, reduce heat and simmer for 3 hours, or until the beans are tender.
4. Add 2 cups of chopped onion and 4 Tbsp. Bob's Red Mill Bean Soup Seasoning Mix and simmer for another 30 minutes.
   
   
   
   Serve the soup hot with avocado slices as a topping. Reserve 1 ½ quarts of soup to use in the salad.
   
   
   
   Serves 6.

1. Start with 1 ½ quarts of prepared Bob's Red Mill 13 Bean Soup with pork.
2. Combine 2 cups of Bob's Red Mill Quinoa with 4 cups of water in a large pot. Bring to a boil, then reduce heat and cover for 15 minutes.
3. Add the leftover soup to the hot quinoa and combine.
4. Fold 1 ½ cups of mild salsa or pico de gallo into the beans and quinoa.
5. Serve warm, topped with avocado chunks, or use as a filling for avocado halves.
   
   
   
   Serves 6 - 8.