Think about being out on the range, herding wild tofu, they’re going every which-a-way, and it comes time for dinner. Cookie hasn’t rung the dinner triangle yet, but you can smell something delicious coming from the cook tent, and you know that it’s going to be your favorite meal that Cookie makes… finally you get the tofu rounded up and settled in for the night and – AT LAST – you hear Cooking ring that triangle, calling you all in for dinner…
1 med onion – chopped
1 c water
1 Tbsp McKay’s chicken-style seasoning
3 large carrots – peeled & diced
1 med red bell pepper – seeded & chopped
3 c tomatoes – fresh, diced
7 oz can diced green chiles
1 tsp minced garlic
2 tsp ground cumin
16 oz can pinto beans – drained & rinsed
16 oz can Great Northern beans – drained & rinsed
16 oz can dark red kidney beans – drained & rinsed
6 oz can tomato paste
1/2 c water
1 Tbsp oregano
salt to taste
Your favorite cornbread recipe
In large saucepan, saute onion in 1 c water until transparent.
Add carrots, garlic, and bell pepper, continuing to cook over medium heat for 5 min.
Add remaining ingredients (except cornbread recipe/mix) and mix well. Let simmer over low heat 5-10 min.
Spray 9×13 baking dish with non-stick cooking spray and pour mixture into dish.
Cover with your favorite cornbread recipe and bake according to cornbread directions until cornbread is golden brown and completely baked through.
This will definitely stick to your ribs. And there’s not really much you need to add to this, except perhaps some fruit or maybe some coleslaw – or how about a fruit coleslaw? Be sure to check out the Apple Coleslaw recipe. 🙂 It would go with this really, really well.