Today at Rocks In My Dryer, it is Works for Me Wednesday...the What Do I Fix edition. As in, for dinner. What is a super-quick-and-easy meal for my family? Well, Shannon "stole" my frozen cheese ravioli with frozen garlic bread meal ;-) so I'll have to give you another.
My most favorite fast meal is a spicy Mexican Bean soup. All canned, can't be simpler.
2 cans black beans (I try to use the ones that come with chopped jalapenos)
2 cans small red chili beans in a "medium" chili sauce
2 cans pinto beans
2 cans corn
2 cans diced tomatoes and chiles
Open up each can, and dump the entire contents of each into a very large stockpot. Throw the cans away. Heat up the soup slowly, stirring occasionally. Let simmer awhile, maybe 20 minutes. Make sure to stir well and don't put the heat too high, or you get beans stuck to the bottom of the pot. Done.
This dish is delicious on its own, but you can serve with crackers, sour cream, crushed tortilla chips, cheese, etc. For a side dish you could try corn bread or a nice salad. But this is usually my "lazy day" meal, so I just stick with the soup.
If your children don't like spicy foods, you should get regular black beans, not the jalapeno kind. You may also want to use plain tomatoes, without the chiles. It won't be quite as good, but you can add spices if you want. Or, you could use two smaller pots, one without the spicy stuff, for the children, and one with the spicy stuff, for adults. This recipe feeds me, my husband, and four of my children (ages 20 months-5 years) with leftovers for the adults. For a small family, you could cut the recipe in half, or save some for leftovers. It is better the next day, and freezes really well.
Hope you like it!