I have made a decision. It is a big one and I appreciate your support. Thank you in advance.
As of now, until further notice, I shall not soak and cook my beans.
Canned beans for the Simple Meals win.
I know. This news is big. But my beans and I have valid reasons for such a drastic change in our relationship.
Indeed I used to be a faithful bean soaker and cooker, but the demands of working full time while homeschooling teens, chauffeuring teens, feeding teens, supporting teens, and finding a tiny moment in my day to say hello to my husband have led me to kick bean-prep off my priority list. It’s either buy canned beans or become a beanless family. Long live the bean.
I am well aware that bean-cooking is not difficult. A child could do it. But I found that I almost never remember to soak beans ahead of time because I’m too often in my car running my kids to all of their social/church/work/sports/ministry outings. (And by the way, if one more person says something to me about homeschoolers not getting enough socialization I shall happily throw my van keys and event calendar at them and make them take my kids to all their social events so they can see the truth and laugh as they realize they most definitely never had a need to worry. Said person shall need a nap after this feat, but there’s no time for one – and this is why I don’t soak my beans.)
I can hear what some of you are saying. “Get an Instant Pot!” But we’ve been through all of this so I’ll have to ask that you cheerfully support my decision and let me open my cans of beans in peace.
This post has a point (thank goodness). And also a recipe. It will come as no surprise to you when you see that said recipe includes a can of black beans.
Substitute canned beans with those you have soaked/cooked yourself if you like. Best news of the day: I did the math and learned that when I buy canned black beans by the case it does not cost me anymore than if I were to buy dried beans and make them myself. I had no idea! You might also like learning that this dish I am about to share with you costs around $2.00/serving for my family. Not too shabby for a real food meal that sufficiently fills teenage boys.
Bet you’re hoping I’ll just go ahead and share the recipe already.
Simple Tex-Mex Creamy Chicken
- 2 pounds boneless chicken thighs or breasts
- 2 Tablespoons olive oil
- 1 Tablespoon chili powder
- Sea salt to taste
- 16-ounces salsa
- 15-ounces black beans
- 2 cups corn
- 2 cups sour cream
- In a skillet, brown chicken pieces in olive oil, seasoning them with chili powder and salt.
- Once chicken is cooked through and through (about five minutes on each side) add salsa, black beans, and corn.
- Simmer for about two minutes.
- Remove from heat and stir in sour cream.
- Serve over brown rice, pasta, or tortilla chips
Note that adding sour cream to this makes the chicken mixture thick and creamy without any effort to make a cream sauce. That’s what makes this recipe so simple!
A huge time and money saver for our family (and many others!) has been our great Simple Meals program. Join us and be amazed at how this simplifies your life – plus you’ll love the easy, healthy, real food you’ll be putting on the table so quickly each day. We’ll welcome all who soak their beans and all who don’t, because we’re all friends and no one shall be beanless. Check it out and join here!
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