Monday, January 5, 2009

"Can Dinner"

My friend Katie sent this to me as part of an email recipe exchange; the directions stipulated that it must be an easy recipe, preferably one you can make without a recipe at all! This fits the bill and would make a great supper at the end of a day playing outside in the cold, running errands, or even a day when Mom is too sick/tired to do anything else! It would also be a great use for chicken stock if you make your own earlier in the week and don't have any specific plans for it....

In a large pot throw together:
2 cans beans rinsed and drained (I use black & kidney)
1 can diced tomatoes
1 can corn drained
5 or so cups broth (can use water instead)
about 5 dashes cumin
1 small dash chili powder

After assembling all the above, cook 2-3 cloves chopped
garlic and 1 onion in olive oil, then add to pot.

Simmer everything about 40 min-1 hour.

Katie serves this with cheese and sour cream (or plain yogurt)
and cornbread made with cream corn: use two Jiffy
corn muffin mixes, add the eggs, half the milk (the
amt of milk for 1 box) and one can cream corn. Bake as
muffins or as Johnny cake in a square dish.

She says to let your own taste buds be your guide with the soup and
add whatever else you'd like.
The soup and cornbread freeze well!!!


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