Lots of Beans & Rice
Typed this up last week before we had Internet.
I do not really have a name for what Mary Cruz and I made for dinner tonight. It is a bit like vegetarian chili, but not really.
Lots of Beans and Rice
Start the rice.
Sauté lardons in a large saucepan until almost burnt. Meanwhile, open and drain the liquid from a can of red kidney beans, chickpeas, and corn. Add all the beans to the lardons. Also add a can of white beans in tomato sauce (I think this is similar to American baked beans). Add a small can of plain tomato sauce. Add cumin and paprika to taste. Serve over rice.
What we made tonight was basically a variation of vegetarian chili, which I made several times a month for my kids last year (they absolutely loved it). The beans are your choice. I like to add black beans, but I could not find them at the grocery store. The spices are your choice. I also like to add chili powder, but I was in a rush at the store and only bought paprika and cumin. The sauce is your choice. I did not like the look of the premade chili sauce (not the chili sauce that is similar to catsup, but basically tomato sauce with spices and vegetables), so I bought plain sauce. Last year, I always used a premade chili sauce from Leader Price that was delicious. Of course, you can always add meat. Brown some ground beef, or some ground turkey, or sauté bite-size pieces of chicken breast or chicken tenderloin and add it to the pot.
This is also a great way to use up leftovers. Last year I always bought a can of kidney beans and the chili sauce, but the other ingredients depended on what we had. I would add in leftover peas, leftover baked beans (often with sausage and lardons), leftover green beans... and then buy enough other beans to finish it.
This is the easiest dinner I cooked last year, and it was my kid's favorite meal I cooked. Go figure.
I do not really have a name for what Mary Cruz and I made for dinner tonight. It is a bit like vegetarian chili, but not really.
Lots of Beans and Rice
Start the rice.
Sauté lardons in a large saucepan until almost burnt. Meanwhile, open and drain the liquid from a can of red kidney beans, chickpeas, and corn. Add all the beans to the lardons. Also add a can of white beans in tomato sauce (I think this is similar to American baked beans). Add a small can of plain tomato sauce. Add cumin and paprika to taste. Serve over rice.
What we made tonight was basically a variation of vegetarian chili, which I made several times a month for my kids last year (they absolutely loved it). The beans are your choice. I like to add black beans, but I could not find them at the grocery store. The spices are your choice. I also like to add chili powder, but I was in a rush at the store and only bought paprika and cumin. The sauce is your choice. I did not like the look of the premade chili sauce (not the chili sauce that is similar to catsup, but basically tomato sauce with spices and vegetables), so I bought plain sauce. Last year, I always used a premade chili sauce from Leader Price that was delicious. Of course, you can always add meat. Brown some ground beef, or some ground turkey, or sauté bite-size pieces of chicken breast or chicken tenderloin and add it to the pot.
This is also a great way to use up leftovers. Last year I always bought a can of kidney beans and the chili sauce, but the other ingredients depended on what we had. I would add in leftover peas, leftover baked beans (often with sausage and lardons), leftover green beans... and then buy enough other beans to finish it.
This is the easiest dinner I cooked last year, and it was my kid's favorite meal I cooked. Go figure.