The girls and I have a tradition that when their dad went out of town, we made the foods that we like... that he doesn't like...
Hubby doesn't like beans... despite the fact that his nutrition science major daughter #1, exercise science/fitness major daughter #2, and nutrition minor wife (#1) remind him of all the reasons he should eat them... I guess it's the texture...
While Line babysat for the neighbor children, I cooked up a batch.
2 (15 ounce) cans pinto beans, drained and rinsed
1 (28 ounce) can crushed tomatoes
1 (16 ounce) can kidney beans, rinsed and drained
1 (15 ounce) can yellow hominy, drained
1 (6 ounce) can tomato paste
1 (4 ounce) can chopped green chilies
2 small zucchini, halved and thinly sliced
1 medium onion, chopped
1 1/2 cups water
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon sugar
1/2 cup shredded Monterey Jack cheese
In a large kettle or Dutch oven, combine the first 15 ingredients; mix well. Bring to a boil. Reduce heat; cover and simmer for 30-35 minutes. Sprinkle with cheese.
I have to tell you...it was just way too nice outside to be inside stitching. We have already had temps down in the 20s and snow on the ground. Today's high was in the 60s. I worked in the garage (there'll be more on this story) and finished putting out some fall decorations.
WalMart SuperCenter was selling all their pots of mums for $2.00...I think it's my new favorite fall flower.