Pinto beans w/ sausage and cornbread. One of my favorites - throw the dried beans (after rinsing) into a pot with water and sliced up kielbasa, cook until done. Add a little salt and pepper to taste. Make a batch of cornbread on the side. A bowl of beans with a hunk of hot, buttered cornbread can't be beat!
Chipotle Chicken and Tomato Soup
A chipotle chile (canned smoked jalapeño pepper) adds smoky heat to
this soup. If you want to tame the spice, substitute 1/2 teaspoon
smoked paprika for the chile.
Yield: 4 servings
1/2 teaspoon ground cumin
1 (15.5-ounce) can navy beans, rinsed and drained
1 (14.5-ounce) can no-salt-added stewed tomatoes
1 (14-ounce) can fat-free, less-sodium chicken broth
1 chipotle chile, canned in adobo sauce, finely chopped
2 cups chopped cooked chicken breast (about 1/2 pound)
1 tablespoon extravirgin olive oil
1/2 cup reduced-fat sour cream
1/4 cup chopped fresh cilantro
Combine first 5 ingredients in a large saucepan; bring to a boil.
Cover, reduce heat, and simmer 10 minutes. Partially mash tomatoes and
beans with a potato masher. Stir in chicken; cook 2 minutes or until
thoroughly heated. Remove from heat; stir in oil. Place 1 1/4 cups
soup in each of four bowls. Top each serving with 2 tablespoons sour
cream and 1 tablespoon cilantro.
If you have a garden and a library, you have everything you need. - Cicero