How many of you bought a big bag of beans from Costco when everyone was panic buying a few weeks back?
I know you must have because when I was panic buying I could not find those beans in the “can someone please help me” size.
But that’s ok. I’ll forgive.
I was buying 15lb bags of beans before it was cool. I actually already had a bag at home. But ginormous bags of dry goods were trending and I was riding the wave.
So now that we have established that we all have ridiculous quantities of dried beans, rice and noodles what in the world do we do with them?
My pantry is standing room only but I still don’t know what to make for dinner.
I would like to share an simple recipe with ingredients that I found in my pantry and fridge. I bet if you look you have them too!
INGREDIENTS
3 cans Black Beans, drained and rinsed
1 cup Quinoa, raw
4 cups veggie broth
4 cloves garlic, minced
½ onion, diced
1 red bell pepper, diced
2 cups corn (I used frozen)
3 stalks celery, diced
2 tbsp olive oil
DIRECTIONS
Directions
In a large pot, warm olive oil and add diced onion. Cook until onion is clear. Next add the minced garlic and cook until fragrant.
Now add the bell pepper and celery and cook until soft. Pour in the 4 cups veggie broth plus an additional 4 cups of water, bring to a boil. Add the quinoa and continue cooking at a low boil for about 20 minutes or until quinoa is soft.
Last of all, add the black beans and the corn. Cook for another 5 minutes. Salt and pepper to taste.
This is a great basic recipe that you can switch up with other spices like chili powder, paprika, chipotle or liquid smoke. It is also fun to top with sour cream or awesome substitutes like this garlic sauce.
Other topping ideas…
-cilantro
-corn chips
-green onion
So go make some Black Bean and Quinoa Soup and let me know how you like it!
