Thursday, January 16, 2014

Wallet watcher meals: Zesty Bean Posole

I don’t know about you, but my wallet is looking a little thin these days. Although January is always the time of year when we focus on lightening up our bodies, it’s also the time when we’re trying to fatten up our cash reserves a bit after taking a hit during the holidays.

With that in mind, I’m using the month of January to share some recipes that are not only easy and healthy, they’re also great for those of us who are trying to save a few bucks.

As I’ve shared many times, one of the tricks I use to trim my food budget is to drop the meat. So, you’ll find many meatless recipes from me this month. The added benefit is that while you’re shaping up your wallet, you’re also reducing your impact on the environment. Score!

This recipe is a brand new one I tested last week, and will be making several more appearances before the winter is over. It takes a whopping 5 minutes of effort for delicious dinner results.

Zesty Bean Posole
Adapted from Better Homes & Gardens, December 2013

2 cans (15 – 16 oz.) golden hominy, rinsed and drained
1 can (15 – 16 oz.) kidney beans, rinsed and drained
1 can (15 – 16 oz.) pinto beans, rinsed and drained
3 ½ cups reduced-sodium chicken or vegetable broth
1 2/3 cups medium salsa *recommend refrigerated over jar versions
2 tsp. dried oregano
½ cup whipping cream
2 tbsp. all-purpose flour
Slivered green onions
Shredded cheddar cheese

In a 4-quart slow cooker combine hominy, beans, broth, salsa and oregano. Cover; cook on low-heat setting 7 to 8 hours or on high-heat setting 3 ½ to 4 hours.

With 30 minutes of cook time remaining, increase to high-heat setting. In a small bowl stir together cream and flour until smooth; stir into mixture in cooker. Cover; cook for 30 minutes more or until mixture is slightly thickened.

To serve, ladle soup into bowls. Top with green onions and shredded cheese.  

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