Sometimes good things happen straight from necessity.
Such as….getting up at freakin’ 7 am on a Saturday morning because you weren’t thinking when you made the appointment with pest control. But – you ended up spending time in the kitchen afterwards with an also-awakened-child sshhusshing eachother while eating Raisin Bran Crunch and laughing about the bug man’s 11 different piercings and 14 tattoos.
Or, having to run out in the rain at 9 pm on a Sunday night when your child “suddenly” realizes they need a poster board for a project due TOMORROW, and when you get to Publix you remember there’s not one square of toilet paper in the entire house.
Good thing you’re at Publix.
Not that this recipe is that moment changing – I just happened to have some refried beans in the fridge that would go bad if I didn’t find something to do with them.
Anyway, nobody in my family touched the poor, sad little refried beans except me. So, they have been sitting in the fridge because I am too frugal to throw things away.
Today it has rained the ENTIRE day and it’s dark and gloomy, and making me very depressed that summer is fading. Not thinking it would amount to much, I set out to use them to make a soup to try to salvage them. It definitely worked.
Thanks nasty weather.
Spicy Refried Bean Soup
1 16 oz can refried beans
2 cups chicken broth
3/4 cup salsa
Handful fresh cilantro, chopped
2 tbsp Cholula hot sauce
Combine everything in a medium sized sauce pan and bring to a boil over medium heat, stirring frequently. Watch it – don’t let it scald. Once it’s slow boiling, reduce heat to low and cover. Simmer for about 20 minutes.
Serve with hot tortillas, Monterey Jack (or your favorite) cheese, sour cream, and more cilantro.