When the cupboards are a bit bare and and you’re faced with canned goods, it’s time to make…
1 lb ground beef
1 yellow onion, diced
1 tbsp olive oil
1 can green chiles
1 can black beans, drained
1 can pinto beans, drained
1 can corn, drained
2 cans petite diced tomatoes, not drained
1 small package frozen collard greens
3 cups chicken stock
Kosher salt to taste
Black pepper to taste
Granulated garlic to taste
1 dash Cayenne pepper
1-2 tbsp butter
Brown the ground beef in a large stock pot. Add the olive oil and the onions and sauté until tender.
Add remaining ingredients (except for butter) and bring to a boil. Reduce heat to simmer and cover. Simmer for approximately 1 hour until flavors begin to meld.
Add the butter and allow it to melt, stirring to combine. Check for seasoning and add salt and pepper as desired.
The collard greens add a wonderful, deep flavor. Eliminate the ground beef and use vegetable stock for a vegetarian version.