Sometimes, you just need something quick to put in a pot to eat. This is a recipe that I explained to my daughter when she was leaving for college. It isn’t fancy, but it will get the job done.
Step 1: bean there: Empty several large cans of beans, especially kidney–dark and light–but also chili or pinto or northern or red or black, into a pot or a slow cooker.
Step 2, done that: add one or several cans of diced tomatoes–generally the ones with peppers in them.
Step 3, improvise: I’ve asked you to do this before. Add whatever else you want–maybe some TVP? Some peppers, either sweet or hot? maybe some onions? maybe some spices–garlic, paprika, cayenne pepper, black pepper, cumin, curry, ras el hanout? something crazy like cooked down pumpkin or sweet potato or dried apricots?
Step 4, stew: cover and cook. A while if on a stove top, longer if in a slow cooker.
When the beans have cooked, the juice won’t be a broth, but more of a stew.
Step 5, serve: just in a bowl or cup? in a bowl over corn chips, tortilla chips or spaghetti? topped with cheese or sour cream? with fresh avocado, green onions or cilantro? Maybe serve with corn cakes or pepper muffins?
