This week included three 3:30am wake-up calls, two fabulous viewings of two fabulous things I've been waited to see FOREVER (Game of Thrones and the Boston Marathon), and one brand spankin' new bike! Really! A brand new bike that doesn't clickity-clack all the way down the street, attracting attention from every baby in every stroller as I pass!
Top everything off with several dinners on the deck in the sunshine and well...it hasn't been bad. Not one bit.
I made this the other day when I was hugely hungry yet painfully aware of just how empty my fridge had become. It only takes a few ingredients, many of which are canned and ready, and comes together in ten minutes! Also, you can use whatever beans you have layin' around...really, I won't care. This particular occasion was a pinto/black/garbanzo affair.
Grab your big stock pot, again, and heat a dash of olive oil over medium high heat. Add:
1 onion, diced
3-4 carrots, cut into disks or sticks
1 red pepper, seeded and diced
Cook the veggies for a few moments, then add:
2 tbs chili powder
1 tbs cumin
1 tsp coriander
1 tsp oregano
1 tsp cayenne pepper (I added more)
Stir it up, crank up the heat, and throw in:
1 can black beans, drained and rinsed
1 can pinto beans, drained and rinsed
1 can garbanzo beans, uh...drained and rinsed
1 big can diced tomatoes (this is the perfect time for fire-roasted!)
1 can or bottle of your favorite beer (you could also use water, but why?)
Bring everything to a boil and simmer for 20 minutes or until the the veggies are soft and the liquid has reduced a bit, then season-and-taste with salt. Serve in gynormous bowls topped with faux cheese alongside a big pile o' chips...and more beer!