The last time I went into the pantry, I noticed 3 bags of beans. I dug around and found 3 more. On more digging, more were found. I know that dry beans don’t last forever so it would be a shame to waste the food. I enjoy Taco Soup so when I was making up the meal plan for this week, I figured I could make a vegetarian version easily with all those beans.
I cooked up 1/2 pound of each bean I had the night before. I learned that they all cooked together at the same time happily except this giant dried corn I had. I picked them all out. I froze the beans I didn’t use for the taco soup and froze some of the soup for future nomming.
Not exact measurements, of course. I don’t always use what follows. Some is because I had it on hand like the cilantro and leek.
various beans (black, pinto, kidney, great northern)
can of Rotel diced tomatoes with chiles
can of diced tomatoes
1/4 cup Ranch dressing mix
1/3 cup taco seasoning mix
1/2 onion, chopped
1 leek, chopped
3 cloves garlic, minced
In a saucepan, heat the oil over medium heat. Add the garlic, onion, and leek. Stir till soft. Add beans, tomatoes, seasonings. Cook till of consistency you like. Add water, if needed. Add cilantro near the end.