Got 30 minutes to make supper? This recipe can be prepared in 30 or less*, uses only one pot and is pretty healthy too. Besides that, it uses food storage items--beans, dried veggies, canned goods, pasta.
A note: if using canned corn &/or olives, drain first, but for the Rotell--don't drain.
Adjust this recipe to your tastes: use more or less of any of the ingredients to match what your family will eat--if adjusting the liquid levels be sure to adjust the pasta/dried veggie levels accordingly. You can increase the heat of this dish by using Hot Rotell, rather than original or mild, by increasing the chili powder or by adding a few dashes of hot sauce, chopped chili peppers or crushed red pepper flakes (add these along with the onions and garlic in the first step). If you don’t want the heat, use Mild Rotell, or even canned or fresh tomatoes without the green chilis. For a different flavor, add taco seasoning to the pinto beans & meat (if using). If you want more of a chili soup rather than a pasta dish, feel free to leave the pasta out. This recipe really is adaptable to multiple tastes as you can see.
I’ve also prepared this recipe in a sun oven (solar oven), and it turned out fine. I of course couldn’t fry up the onions in the oil in the sun oven but was able to simply heat them and continue following the rest of the recipe as stated--adjusting the time to mesh with using a sun oven--so it does take longer to make in a sun oven, but still turns out. Each step takes about 20-40 more minutes in a sun oven than on the stove top, but no electricity is used and it doesn’t heat up the house, which especially right now is a plus! One hint though: When using a sun oven use a little less water (more towards 1 to 1.5 cups rather than a full 2 cups) so your pasta doesn’t get over-cooked.
When I cook beans, I cook a large amount, then freeze in 2-3 cup portions or puree them for using in baked goods. My favorite ways to cook beans: #1 a pressure cooker--this makes the whole process so much faster, you don’t have to presoak the beans just sort & rinse, then cook! #2 slow-cooker--my favorite for white beans--sort & rinse then soak overnight. In the morning, drain the soak water and then fill a full knuckle & a half with water over and above the level of beans. Turn to low and cook until the skin on the beans cracks and peals off easily when you blow on them (spoon out a few and do your blow test)--about 8 hours (maybe as little as 6 or as much as 10, adjust to your slow-cooker).
Other bean cooking tips: don’t use acidic foods or juices during the cooking process (can use after the beans are fully cooked); don’t add salt to the water that you are cooking beans in (again can use after); cooked beans can be put in the fridge and stay safe to eat for up to a week, or frozen for up to 6 months without loss of flavor, nutrients, etc. When reheating beans add a little water to keep them from being dry.
*by cooking the beans & browning the meat ahead of time (and then freezing for quick meals) this meal is prepared in 30 or less, if you don’t have beans and meat already done, the preparation time does increase significantly if you are doing beans on the stove top, or by about 30-40 minutes if cooking them in a pressure cooker. Follow your pressure cooker’s instructions for doing beans.
Hope you enjoy!
No comments:
Post a Comment