As sad as it is, sugar and butter will only get you so far. Thus I've been attempting to expand my culinary skills beyond the mixing bowl. I started off with the simple guac, have assisted with a crazy delish (and cheap!) bean soup (recipe below), and am planning on making this garden lasagna. Details of that when it actually gets made. But I have not abandoned my roots entirely. For Easter I'm making Banana Pudding Pie and Blueberry and Meyer Lemon cupcakes. Hey, a girl's gotta have her vice!(Image via Cakespy)
Bean Soup
Dry bean mixture (make and store in jars; use as needed): Mix 1 lb. each - black beans, red beans, navy beans, pinto beans, great northern beans, split peas, lentils, and black-eyes peas, 10 pints.
Soup
1 pt. bean mixture
1 chopped large onion
1 can Ro-Tel (tomatoes and green chilies) or 14.5 oz. can tomatoes
salt and pepper to taste
1 pod hot pepper
1.5 t. chili powder
2 minced garlic cloves
ham or smoked link sausage, cut up
Wash beans mixture, making sure to cull rocks and bad beans from mix. Cover with water and soak overnight. Add remaining ingredients and water to cover. Simmer for 3-3.5 hours. Stir occasionally, adding more water if necessary.
That's it! Works fabulously for leftovers. Maybe pair with some corn bread?
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