Since we just lost power, might as well take a minute to post recipes. Gotta love summer storms at the Homestead.
My mom started making this a few years ago, she got the recipe from the back of a Bush's black bean can, but it's delicious. And easy. It makes a ton, so you can freeze some, have a dinner party, a Mexican night with margaritas like my Virginia roommate and I used to do. Either way, it's tasty. To me it has a bit of a kick though, so I recommend having corn bread or tortilla chips to help absorb some of that spice.
Saute two carrots, sliced into coins, a whole onion and two sticks of celery. I'm not a big fan of celery, so I often leave that out, or use less. Cook the veggies for about 15 minutes. Then add three cans of black beans, two cans of Rotel mild diced tomatoes with green chilies and one can of Mexicorn from Green Giant. Bring it to a boil, then cook on low for 30-45 minutes. I like mine a bit thicker, so I tend to cook it longer than Mom does.
The last time we made it, boyfriend decided to add fresh tomatoes and jalepenos instead of the Rotel and I think we used frozen corn with a red pepper instead of the Mexicorn can, and honestly, it was better. So you can substitute fresh veggies for the canned stuff and it's awesome.
Super simple, super tasty recipe for anytime. It really does make a lot, so you can eat it for a week or freeze some for later. I think we'll have to make this again soon. It's been awhile. Enjoy!
We're currently camping in the living room, being attacked by moths, discussing how we need to get a generator. Ah, life on the homestead.