Ingredients Needed

Turn bland beans into a delicious meal! The spices, paired with the veggies, are what makes this recipe have such scrumptious flavors.

• 1 tablespoon extra virgin olive oil
• 1 poblano pepper, seeded and diced (approx. ¾ cup)
• 4 garlic cloves, minced
• 3 medium carrots, peeled and cut into ¼” thick rounds (approx. 1 ½ cups)
• 1/2 large yellow onion, diced (1 generous cup)
• 1 tablespoon cumin
• 1 tablespoon paprika
• 2 teaspoon dried oregano
• 1 lb dried black beans
• 6 cups vegetable broth, vegetable stock, or chicken broth
• 1 can (14.5 oz) diced tomatoes undrained (juice and tomatoes)
• 2 bay leaves
• 1 teaspoon salt (adjust to taste after cooking)
• 1 ½ cups frozen corn kernels (optional)

Equipment Needed

• 6 or 8 Quart Instant Pot for sautéing the veggies and cooking the soup
• Immersion blender, regular blender, or potato masher if you want a thick and creamy soup

Ingredient Substitutions & Variations 

• Canned Beans: Use 3-15.5 ounce cans, drained, instead of dry beans for a quick dinner. Add the beans, veggies, seasonings, and broth to the Instant Pot, and pressure cook for 5 minutes, then a quick release.
• Pinto Beans: Instead of black beans, use dried pinto beans. No need to soak the beans first.
• Bell Peppers: Poblano peppers add heat, without making the soup spicy. I love to add them to chili as well. If you don’t have poblano peppers, use a bell pepper instead.
• Add Meat: Saute 1 pound pork sausage or a few bacon strips (cut into small pieces first) with the veggies. Brown the meat, veggies, and beans in the Instant Pot. If you want to make a creamy soup, I add cooked sausage AFTER cooking and blending the soup.
• Slow Cooker: Prefer to have the soup cook all day while at work? Use the slow-cooker method to make this recipe instead.

How to Make, Step By Step Instructions

If you’re new to the Instant Pot, check out 16 Must-Know Instant Pot Tips. And the best foods to make in the Instant Pot.

Step 1: Rinse Beans

Add the beans to a colander. Rinse the beans under fresh water and pick through the dried beans to check for rocks and misshapen beans.

Step 2: Saute Veggies and Spices In the Instant Pot

Prepare all the vegetables (chopping, mincing) before starting.

Turn on the saute function of the Instant Pot. Once hot, add olive oil. Add the chopped vegetables, sprinkle with a few pinches of salt, and sauté for a few minutes until beginning to soften and sweat.

Add the cumin, paprika, and oregano. Stir for just a minute to bring out the flavors in the spices (this creates delicious, deep flavor).

Press the Cancel button on the Instant Pot.

Step 3: Add Broth, Tomatoes, and Remaining Ingredients

Splash in some of the broth and use a wooden spoon to remove any browned bits stuck to the bottom of the pot. This is an important step to avoid the burn notice when pressure cooking.

Add the black beans, remaining broth, tomatoes, bay leaves, and salt. Stir to combine.

Step 4: Pressure Cook for 30 Minutes

Lock the lid on the Instant Pot. Position the steam pressure valve on top of the lid to Sealed. Cook the soup on Manual, High Pressure for 30 minutes.

Step 5: Release Pressure Naturally or 20 Minutes

Once the cooking cycle ends, the Instant Pot will beep and then begin counting up on the screen. Don’t touch the pot! Let the pressure naturally release for 20 minutes.

After 20 minutes, carefully release the remaining pressure from the pot by turning the steam valve on top from Sealed to Venting. Once steam is no longer pouring from the steam pressure valve, open the lid.

Step 6: Taste & Salt

Taste the soup and add more salt (until it tastes just right). The amount of salt added will depend on if your broth was salted as well as the tomatoes. Tasting is the key to salting and flavoring your food well.

Serve the soup in its chunky form with your favorite toppings or over rice, or blend it up to make a thick and creamy soup. Before serving, stir in the frozen corn kernels, if using.

How to Make a Thick and Creamy Soup

To thicken the soup, there are 3 options…

• Immersion Blender: Blend the soup in the Instant Pot, after cooking, with an immersion blender (stick blender) to your desired texture. This is my preferred method.
• Regular Blender: After cooking, use a slotted spoon to remove some beans (2-3 cups) to a tabletop blender and puree. Add the pureed beans back to the pot and stir.
• Potato Masher: After cooking, use a slotted spoon to remove 2-3 cups of beans to a large bowl, use a potato masher to mash the beans. Then add the beans back to the Instant Pot and stir.

Favorite Topping Ideas

• chopped fresh cilantro
• homemade slaw
• lime juice: squeeze some fresh lime juice over a bowl of soup
• shredded cheese
• dollop of sour cream
• chopped green onion
• pickled red onion
• salsa: we love this fermented salsa or pico de gallo
• avocado slices: toss with lime juice and salt for extra flavor
• radishes: toss with salt and lime juice to decrease bitter flavor
• crispy tortilla strips: cut a tortilla (or homemade corn tortillas) into strips and cook in oil on the stove-top until crisp

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Cuban Instant Pot Black Bean Soup (With Dry Beans)

Cuban Instant Pot Black Bean Soup is quick, easy, and flavorful. Made with frugal dry beans and pantry spices (and no soaking required!). A nutrient-dense vegetarian meal or add extra protein on the side (like grilled chicken or chicken fajitas). With the perfect texture, serve the soup chunky or thick and creamy!

Course Main Course, Soup

Cuisine American, Cuban

Keyword Cuban Black Bean Soup, Instant Pot Black Bean Soup, Pressure Cooker Black Bean Soup

Prep Time 20 minutes minutes

Cook Time 1 hour hour 30 minutes minutes

Natural Pressure Release 20 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 6 people

Calories 278kcal

Author Kristin Marr

Equipment

• 1 6 or 8 Quart Instant Pot for sautéing the veggies and cooking the soup
• 1 immersion blender , or Regular Blender, or Potato Masher if you want a thick and creamy soup
• 1 colander for rinsing the beans

Ingredients

• 1 tablespoon extra virgin olive oil
• 1 poblano pepper seeded and diced (approx. ¾ cup)
• 4 garlic cloves minced
• 3 medium carrots peeled and cut into ¼” thick rounds (approx. 1 ½ cups)
• 1/2 large yellow onion diced (1 generous cup)
• 1 tablespoon cumin
• 1 tablespoon paprika
• 2 teaspoon dried oregano
• 1 lb dried black beans
• 6 cups vegetable broth or chicken broth
• 1 can (14.5 oz) diced tomatoes use juice and tomatoes
• 2 bay leaves
• 1 teaspoon salt this will need to be adjust to taste after cooking
• 1 ½ cups frozen corn kernels optional

Instructions

• Add the beans to a colander. Rinse the beans under fresh water and pick through the dried beans to check for rocks and misshapen beans.
• Prepare all the vegetables (chopping, mincing) before starting.
• Turn on the saute function of the Instant Pot. Once hot, add olive oil. Add the chopped vegetables, sprinkle with a few pinches of salt, and sauté for a few minutes until beginning to soften and sweat.
• Add the cumin, paprika, and oregano. Stir for just a minute to bring out the flavors in the spices.
• Press the Cancel button on the Instant Pot.
• Splash in some of the broth and use a wooden spoon to remove any browned bits stuck to the bottom of the pot. This is an important step to avoid the burn notice when pressure cooking. Add the black beans, remaining broth, tomatoes, bay leaves, and salt. Stir to combine.
• Lock the lid on the Instant Pot. Position the steam pressure valve on top of the lid to Sealed. Cook the soup on Manual, High Pressure for 30 minutes.
• Once the cooking cycle ends, the Instant Pot will beep and then begin counting up on the screen. Let the pressure naturally release for 20 minutes.
• After 20 minutes, perform a quick pressure release: carefully release the remaining pressure from the pot by turning the steam valve on top from Sealed to Venting. Once steam is no longer pouring from the steam pressure valve, open the lid.
• Taste the soup and add more salt (until it tastes just right). The amount of salt added will depend on if your broth was salted as well as the tomatoes.
• Serve the soup in its chunky form with your favorite toppings or over rice, or blend it up to make a thick and creamy soup. Before serving, stir in the frozen corn kernels, if using.
• For a thick and creamy soup, blend the soup directly in the Instant Pot with an immersion blender to desired texture. Or use a regular blender or potato masher (see instructions in notes).

Notes

To thicken the soup without an immersion blender, use…

• Regular Blender: After cooking, use a slotted spoon to remove some beans (2-3 cups) to a tabletop blender and puree. Add the pureed beans back to the pot and stir.
• Potato Masher: After cooking, use a slotted spoon to remove 2-3 cups of beans to a large bowl, use a potato masher to mash the beans. Then add the beans back to the Instant Pot and stir.

Topping Ideas: 

• chopped fresh cilantro
• homemade slaw
• lime juice: squeeze some fresh lime juice over a bowl of soup
• shredded cheese
• dollop of sour cream
• chopped green onion
• pickled red onion
• salsa: we love this fermented salsa or pico de gallo
• avocado slices: toss with lime juice and salt for extra flavor
• radishes: toss with salt and lime juice to decrease bitter flavor
• crispy tortilla strips: cut a tortilla (or homemade corn tortillas) into strips and cook in oil on the stove-top until crisp

Nutrition

Calories: 278kcal | Carbohydrates: 51g | Protein: 14g | Fat: 3g | Saturated Fat: 1g | Sodium: 1091mg | Potassium: 1157mg | Fiber: 12g | Sugar: 7g | Vitamin A: 4834IU | Vitamin C: 21mg | Calcium: 116mg | Iron: 4mg

3 Ways to Use This Soup

1. Soup: Top the soup with sour cream, chopped avocados, cheese, and green onions (if desired). For a creamy soup, use an immersion blender to blend the soup for just a minute or two to puree some of the beans.
2. Multi-Purpose Beans: Use water instead of the broth and strain the beans from the liquid before serving. Store some of the beans in the liquid to keep the beans from drying out. Serve the beans with rice and toppings, in burritos or enchiladas, tortillas for tacos, etc.   
3. “Refried” Beans: Spoon some of the beans (or all of the beans) into a bowl and add just enough cooking liquid to help puree the beans into a thick and creamy consistency. Add more liquid, if needed, to reach your desired consistency. Serve the beans in taco shells, burritos, or as a side dish with shredded cheese and green onions–my favorite!

More Instant Pot Recipes

SEE ALL

The Easiest Instant Pot Chicken Noodle Soup

Instant Pot Salisbury Steak (30 Minutes with Easy Gravy)

Easiest Instant Pot Boiled Eggs (Hard or Soft)

(Best & Easiest) Instant Pot Bolognese Sauce Recipe

Cuban Instant Pot Black Bean Soup (With Dry Beans)

Instant Pot Chicken Pot Pie Soup (Easy & Quick)

The post Cuban Instant Pot Black Bean Soup (With Dry Beans) appeared first on Live Simply.

Step by Step Instructions & Video

Step 1: Rinse Beans

Rinse the beans of choice under fresh water (such as: black beans, garbanzo beans, pinto beans, kidney beans, white beans, lima beans, etc.) and pick out any undesirables (stones, etc.). To do this easily, place the dry beans in a colander and rinse with cold water, running your hands through the beans to find any stones, etc.

Step 2: Add Beans to the Instant Pot

Add the dry beans to the Instant Pot. I use a 6 quart Instant Pot (like this). An 8 quart Instant Pot also works well for cooking dried beans as you’ll need room for both the water and beans and don’t want to go over the fill line.

Step 3: Add Water and Seasonings

Add the white or yellow onion (keep the halved onion intact, no need to chop), bay leaves, garlic cloves, olive oil (prevents foam from forming at the top), salt (I use 1 tablespoon for 8 cups water and 1 lb of beans, but this will be based on your taste). 

Step 4: Cook for 15-40 Minutes Depending on Type of Bean

Lock the lid on the Instant Pot and set the Instant Pot to Manual, High Pressure for the designated time according the bean used (see below for specific cooking times, anywhere from 15-40 minutes depending on the type of bean). The valve on top should be set to Sealed. 

Cooking Time Note: 

The Instant Pot does take some time to come to pressure and begin pressure cooking. Once the warm up is complete, the timer on the pot will begin counting down based on the set cooking time. Warm up can take anywhere from 5-15 minutes.

If the water added is super cold, it may take longer for pressure to build so adding warm water can speed this up, allowing the Instant Pot to reach pressure faster.

Step 5: Let Pressure Release Naturally

Once the beans are done cooking, let the pressure release naturally for 30 minutes before releasing the remaining pressure (use a hot pad holder or towel) and opening the lid. If you’re short on time, you can do a 15 minute natural pressure release, then a quick release. But the best results are always with a longer natural release.

How to Use a Natural Pressure Release

With a quick release, you’ll release pressure from the Instant Pot valve, moving the valve on top of the Instant Pot from sealed to open, after the cooking time is complete. With a natural release, you’ll allow the pressure to naturally release from the Instant Pot. For beans, I recommend always using a natural release, unless stated (like with the black eyed peas) to keep the beans soft and intact. If you’re new to using an Instant Pot, see my 16 must-know Instant Pot tips here.

Step 6: Remove Aromatics and Enjoy

Remove the aromatics (bay leaves, onions, garlic). Drain and rinse the beans, if desired. Or, you can store or serve the beans with some of the liquid. This all depends on how you plan to use the beans.  

How to Store

Cooked beans are a great food to meal prep in advance and use throughout the week to make easy meals: on salads, to make tacos or burrito bowls, or add to soup.

Store a batch of beans in the fridge or freezer, in an airtight container. Store the cooked beans in some of the cooking liquid. This will keep the beans moist and fresh for longer.

7 Can’t-Miss Tips For Making Perfect Beans Every Time

• No Soaking Needed: You don’t need to pre-soak beans when cooking beans in the Instant Pot.
• Reduce Cooking Time if Soaking First: If you want to pre-soak your beans (for 8-12 hours) before cooking, decrease the cooking time by 5-10 minutes.
• Never overfill your Instant Pot: Check the fill line inside your Instant Pot to make sure you don’t go over this line.
• Store beans in the cooking liquid: Drain the liquid from the beans, using a colander, before cooking with or serving.
• 1 pound of dried beans = 2-3 cups of dried beans, 2 cups dried beans = 6-7 cups cooked beans, 1 1/2 cups cooked beans = 1 -15 ounce can of beans
• Natural Pressure Release, Always: It’s best to let the Instant Pot naturally release in pressure before opening the lid. If you must perform a quick release, wait for 15 minutes, allowing some pressure to naturally release. Then perform a quick release with the remaining pressure.
• Make-Ahead Tip: Use Instant Pot beans in your favorite recipes, store in the fridge, or freeze for later.

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Easy Instant Pot Dry Beans (No Soak, Any Variety)

The easiest and best way to cook dry beans. This simple method uses an electric pressure cooker (Instant Pot) to cook dry beans in under 90 minutes (no soaking required). Use any variety of beans. See the notes for cooking times for each bean type.

Course How To, Main Course

Cuisine American

Keyword Dry Beans, How to Cook Beans in Instant Pot, Instant Pot, Instant Pot Beans, Instant Pot Dry Beans

Prep Time 5 minutes minutes

Cook Time 30 minutes minutes

Natural Pressure Release 30 minutes minutes

Total Time 1 hour hour

Servings 1 pound beans (5 “cans” worth of cooked beans)

Calories 335kcal

Author Kristin Marr

Cost $5

Equipment

• 1 Instant Pot 6 or 8 quart size

Ingredients

• 1 pound dried beans any variety: black beans, pinto beans, chickpeas, etc.
• 1/2 white onion or yellow onion, peeled and left intact
• 1 TB extra virgin olive oil or avocado oil
• 2 medium garlic cloves peeled and left whole
• 2 bay leaves
• 1 tsp salt *
• 8 cups water

Special Equipment:

• Instant Pot
• sieve or strainer to rinse the beans

Instructions

• Rinse the beans in a colander under fresh water, and pick out any undesirables (stones, etc.)
• Add the beans to the Instant Pot.
• Add all the remaining ingredients: onion, oil, garlic cloves, bay leaves, salt, and water. If you want to add any other seasonings (spices) or chopped veggies (carrots, celery) now is the time to do this.
• Lock the lid on and set the Instant Pot to Manual, High Pressure for 30 minutes (for black beans and pinto beans) or 40 minutes (for chickpeas). See cooking times in the notes below for other types. The valve on top should be set to Sealed. 
• Once the beans are done cooking, let the pressure release naturally for 30 minutes before releasing the remaining pressure (use a hot pad holder or towel) and opening the lid.
• Remove the aromatics (bay leaves, onions, garlic). Drain and rinse the beans, if desired. Or, store or serve the beans with some of the liquid. If you're storing the beans in the fridge (or freezer), I recommend storing the beans in some of the liquid to keep them fresh. 

Video

Notes

Bean Cooking Times:

• Black Beans: Cook for 30 minutes
• Pinto Beans: Cook for 30 minutes
• Garbanzo Beans (Chickpeas): Cook for 40 minutes
• Kidney Beans: Cook for 35 minutes
• Navy Beans: Cook for 25 minutes
• Great Northern Beans: Cook for 25 minutes
• Lima Beans: Cook for 25 minutes
• Black Eyed Peas: Cook for 15 minutes, with a 15 minute natural release (then manually release remaining pressure)

For beans, I recommend always using a natural release, unless stated (like with the black eyed peas) to keep the beans soft and intact.

How to determine the amount of water in the Instant Pot when cooking beans…

• Use 8 cups of water per 1 lb of beans if you plan to use the beans in recipes like soups, casseroles, or stuffed peppers; not on their own and plan to store them in the fridge or freezer.
• Use 6 cups of water per 1 lb of beans if you plan to use the beans on their own (like burrito bowls or refried beans) and want the beans to take on more of the seasonings you add. Less water means the juice will be thicker, starchier, and more flavorful and the beans will be as well.

Nutrition

Calories: 335kcal | Carbohydrates: 56g | Protein: 20g | Fat: 3g | Sodium: 496mg | Potassium: 1248mg | Fiber: 13g | Sugar: 2g | Vitamin C: 4.9mg | Calcium: 90mg | Iron: 6.1mg

More Instant Pot Recipes

ALL INSTANT POT RECIPES

The Easiest Instant Pot Chicken Noodle Soup

Instant Pot Salisbury Steak (30 Minutes with Easy Gravy)

Easiest Instant Pot Boiled Eggs (Hard or Soft)

(Best & Easiest) Instant Pot Bolognese Sauce Recipe

Cuban Instant Pot Black Bean Soup (With Dry Beans)

Instant Pot Chicken Pot Pie Soup (Easy & Quick)

The post How To Cook Perfect Instant Pot Dry Beans (Any Kind) appeared first on Live Simply.

Today’s hummus is slightly different than other hummus recipes because it doesn’t start with canned beans. Instead, this recipe starts with dry beans which are cooked in the Instant Pot (or electric pressure cooker of your choice). I know, we’re breaking out the Instant Pot, again. That, my friend, is because the Instant Pot is such a fantastic tool for simplifying food prep (or just making meals on the spot).

During my food prep session last Sunday, I used my Instant Pot three times, to make four different meal components: eggs, black beans, a whole chicken, and chicken broth (after de-boning the chicken). Since I only have one Instant Pot, this took a number of hours to accomplish, but nearly the entire food prep session was hands-off. Talk about simplifying food prep and life!

The base of this recipe starts with inexpensive dried beans, a pantry staple in my kitchen.

If you haven’t cooked dried beans in the Instant Pot before, and you have an Instant Pot, you need to do this ASAP. What are you waiting for? Dried beans cook to perfection when cooked under pressure. And, since the pressure cooker can improve the digestibility of the beans, you don’t need to soak the beans in advance. This means a package of dried beans may be cooked, without any soaking, in about 90 minutes. That’s seriously amazing!!

In this recipe, I recommend cooking 16 ounces or 1 pound of beans. While you won’t use all of the cooked beans to make hummus, you’ll be using your time wisely and efficiently.

Use some of the beans to make today’s hummus recipe or beet hummus (a beautiful pink hummus that’s won my daughter’s heart and tastebuds–recipe is coming), freeze the extras in a bag or container to make hummus again in the future (you’ll want to defrost the beans before making hummus), or turn on your oven and roast the extra beans to make crispy chickpeas (at 400F with olive oil on a sheet pan until crispy– an amazing salad topping or snack).

Once you turn dried chickpeas into tender, cooked chickpeas, remove the amount of beans needed from the Instant Pot (1 1/2 cups) and use your food processor to make homemade hummus.

I know, I’m asking you to use two appliances here, but both appliances are definitely ones I recommend having or purchasing in the future. I’m not a big appliance advocate, besides the standard oven and fridge (and dishwasher), but there are a few tools that make a real food lifestyle easier. A food processor and Instant Pot are definitely on that list. 

The food processor will turn the beans, tahini, lemon juice, olive oil, and other ingredients into a delicious spread of homemade hummus. And let me just say, homemade hummus tastes 1000 times better than store-bought hummus! It’s fresh and vibrant.

Use the hummus as a dip or a spread for sandwiches or wraps. My kids love hummus in their lunchbox, accompanied by veggies, crackers, or cut pita. And I love having hummus in the fridge for snacking.

Food Processor Alternative: If you have a high-speed blender, you can try using it to make homemade. I personally haven’t had good success using a blender to make homemade hummus. A blender is great for liquids, but doesn’t do as well with blending dry ingredients. 

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Homemade Hummus Using the Instant Pot

Use your Instant Pot to make homemade hummus. This recipe starts with dried beans cooked in the Instant Pot (or electric pressure cooker of choice). 

Course Appetizer, Condiment, Side Dish

Cuisine Mediterranean

Keyword Hummus

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 2 cups

Calories 1272kcal

Author Kristin Marr

Ingredients

Instant Pot Chickpeas:

• 1 lb dried chickpeas
• 1 TB extra virgin olive oil
• 2 garlic cloves
• 2 bay leaves
• 1 tsp salt *
• 8 cups water

Hummus:

• 1/3 cup tahini found in most grocery stores, I like the 365 brand from Whole Foods
• 2 TB extra virgin olive oil
• 1 lemon juiced, about 2-3 tablespoons of lemon juice
• 1 garlic clove minced
• 1/2 tsp ground cumin
• 1/2 tsp salt or to taste
• 1 1/2 cups cooked chickpeas
• 2-4 TB cold water

Special Equipment:

• Instant Pot
• strainer or mesh sieve, for the beans
• food processor

Instructions

Cook the Chickpeas:

• Rinse the beans and pick out any undesirables (stones, etc.) Add the beans to the Instant Pot. Add all the ingredients listed under "Instant Pot Chickpeas": chickpeas, olive oil, garlic cloves, bay leaves, salt, and water. 
• Lock the lid on and set the Instant Pot to Manual, High Pressure for 35 minutes. The valve on top should be set to Sealed. 
• Once the beans are done cooking, let the pressure release naturally for 30 minutes before releasing the remaining pressure (use a hot pad holder or towel) and opening the lid.
• Remove the aromatics (bay leaves and garlic). Use a sieve to separate 1 1/2 cups of beans from the water. You'll use the separated beans to make hummus. Drain the rest of the beans from the liquid, if desired. If you're storing some of the beans in the fridge, I recommend storing in some of the cooking liquid. 

Make the Hummus:

• To a food processor bowl, fitted with the S blade, add the tahini, extra virgin olive oil, lemon juice, garlic, cumin, and salt. Pulse until creamy, stopping to scrape the sides of the food processor (removing the lid), if needed. This will take about 30-60 seconds. 
• Add the cooked chickpeas (1 1/2 cups) and 2 tablespoons of cold water. Pulse until blended, adding more water through the chute of the food processor as needed to reach the desired consistency. I usually add about 4 tablespoons total. 
• Remove the lid from the food processor and spoon the hummus into a storage jar or a bowl (if using immediately). The hummus will keep for up to 5 days, when stored in the fridge in an air-tight container. (I shared my favorite fridge storage containers in this post.)

Notes

*Personally, I use more than 1 teaspoon of salt. I use 1/2 tablespoon; however, I know everyone has a different taste preference when it comes to salt. 

The cook time is based on 30 minutes of pressure cooking and 30 minutes of natural release. Keep in mind, it will take the Instant Pot an additional 20-30 minutes to actually come to pressure and cook the beans. Learn more about how to use your Instant Pot, here. 

How to use extra cooked chickpeas: Freeze the extras in a bag or container to make hummus again in the future (you’ll want to defrost the beans before making hummus), or turn on your oven and roast the extra beans to make crispy chickpeas--at 400F with olive oil on a sheet pan until crispy-- an amazing salad topping or snack. 

Nutrition

Calories: 1272kcal | Carbohydrates: 152g | Protein: 51g | Fat: 56g | Saturated Fat: 7g | Sodium: 1866mg | Potassium: 2242mg | Fiber: 42g | Sugar: 25g | Vitamin A: 180IU | Vitamin C: 40.8mg | Calcium: 344mg | Iron: 16.6mg

The post How to Make Homemade Hummus Using the Instant Pot (Pressure Cooker Recipe, Make-Ahead Snack) appeared first on Live Simply.

A capsule pantry is much like a capsule wardrobe; a term that you are probably familiar with. The capsule concept was created by Susie Faux, a London Boutique owner in the ’70s. According to Faux, a capsule wardrobe is a collection of a few essential items that work together and don’t go out of style (timeless).

A capsule pantry is an intentional way to simplify. A capsule pantry is made up of essential foods (ingredients). Foods that you love and use. Foods that can be used to create multiple meals. While most of us think of a pantry as just dry goods, this concept applies across the board to the fridge, freezer, and actual pantry (dry goods).

A capsule pantry simplifies not only your pantry space (goodbye ingredients that sit for years, just taking up space and not serving a purpose), but also simplifies planning and preparing meals. When you have a pantry that’s stocked with ingredients and foods you love and use, creating simple, nourishing meals is easy. A capsule pantry, to me, is essential for creating a simplified, ready-at-any-moment real food lifestyle.

The ingredients and foods stocked in your capsule pantry should be carefully curated by you, based on your family’s lifestyle. As an example, I shared a list of what’s stocked in my capsule pantry. You can download this list, here.

Cannellini beans are one of the ingredients on my list, along with carrots, onions, and broth/stock. With these ingredients, I can make a variety of meals including a variety of soups.

We have soup at least once a week, whether this is served as a make-ahead lunch meal (usually prepared on a Sunday evening), or a quick dinner (on the stove-top or in the Instant Pot).

Today’s recipe, Tuscan White Soup Bean, is an easy meal to add to your favorite’s list. A meal that is built on capsule pantry ingredients, making it affordable and easy to whip up even on the busiest of nights. 

This rustic soup makes just enough to feed my family of four, so if you’re wanting leftovers (or your family tends to enjoy multiple bowls of soups at a meal), you may want to double the recipe in a large pot. I love to serve this soup alongside grilled cheese, or make sheet-pan sourdough croutons to serve on top of the soup.

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Vegetarian Tuscan White Bean Soup

Tuscan White Soup Bean is an easy meal to add to your favorite's list. A meal that is built on capsule pantry ingredients, making it affordable and easy to whip up even on the busiest of nights. 

Course Main Course, Soup

Cuisine Italian

Keyword White Bean Soup

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 4 servings

Calories 67kcal

Author Kristin Marr

Ingredients

• 1 TB olive oil
• 1 medium yellow onion diced
• 1 cup diced carrots about 2-3 carrots
• 3 garlic cloves minced
• 1 large sprig of fresh rosemary stem and leaves separated, and leaves roughly chopped
• 2 sprigs fresh thyme
• 1/4 tsp red pepper flakes
• 4 cups vegetable broth or chicken broth/stock
• 2 15-ounce cans white beans cannellini or Great Northern, drained and rinsed
• 1 1/2 tsp salt to taste
• pinch black pepper to taste
• 2 1/2 cups kale de-stemmed and chopped*

Optional Garnishes:

• grated parmesan
• fresh thyme

Special Equipment:

• Dutch oven or large pot

Instructions

• Heat the olive oil in a Dutch oven or large pot (3 quart or larger), over medium heat. Add the onions and sauté until soft and translucent, about 5-7 minutes.
• Stir in the carrots and garlic and sauté 4 minutes, or until the carrots begin to soften and the garlic is fragrant.
• Add the fresh rosemary leaves and stem, fresh thyme, and red pepper flakes. Sauté for 1 minute. Stir in the broth, beans, salt and pepper, and simmer for 10 minutes, until the carrots and beans have softened.
• Stir in the chopped kale (or greens of choice) and simmer for 5 minutes until the kale is wilted. Remove the thyme and rosemary stems, then adjust to taste (adding more salt or pepper, if needed).
• Serve warm with your desired garnishes.

Notes

*Alternatively, you can use baby spinach in this soup. I think chard would also be lovely, although chard tends to be bitter so you may want to decrease the amount used. 

Nutrition

Calories: 67kcal | Carbohydrates: 7g | Protein: 2g | Fat: 3g | Sodium: 1830mg | Potassium: 214mg | Sugar: 2g | Vitamin A: 4720IU | Vitamin C: 51mg | Calcium: 67mg | Iron: 0.6mg

The post Vegetarian Tuscan White Bean Soup appeared first on Live Simply.

Dustin is adamant that a meal must be meaty (so he loves easy stuffed peppers made with ground beef). Meaning, the meal should contain meat or at least appear to contain meat.

The children like to remind me on a regular basis that a meal should be visually-appealing, and should not contain any scary-looking (AKA: vibrant green or leafy) ingredients. Of course, they don’t actually use those words, but they certainly let me know by their actions. They also know about the one-bite dinner rule, but still test out its validity on a weekly basis. 

And I’m the veggie advocate. I’m always looking for ways to add more veggies to our dinner. Sometimes this means adding a few carrots to a traditional chili meal, sneaking a couple of beets in a smoothie (shhhh), adding cauliflower as a taco filling option, or making a simple salad to serve with dinner.

I’m certainly not a short-order cook, but I also think there’s a place for making meals that everyone loves on a consistent basis. I want meal time to be enjoyable, real, and delicious for my entire family.

When a meal is a huge hit with everyone in the family, it’s immediately added to an on-going favorite meals list. This list is my go-to resource for creating a meal plan each week. Thanks to this list, I know that most of the meals served at dinner will be well-received by the family. Sure, it’s impossible to please everyone 100% of the time, but at least a good portion of our weekly meals are both nourishing and well-loved.

Stuffed peppers are always a family favorite. The kids don’t love the cooked peppers (yet), but they will eat the filling. Dustin loves the meatiness of stuffed peppers. And I love the veggie-filling possibilities. And even if veggies aren’t included in the filling, peppers (hello, veg) are always part of the meal.

These Tex-Mex Vegetarian Stuffed Peppers are super easy to make and always a winner with the family. The ingredients are basic pantry ingredients (rice, beans, salsa or fermented salsa) that come together to create an incredibly flavorful meal. The peppers are easy enough to make on a busy weeknight, or they can be prepped in advance and frozen. They also make a great make-ahead lunch. 

Rice Prep Tip: I love to make Instant Pot rice over the weekend and use the leftover rice for this stuffed pepper recipe, fried rice, etc. throughout the week to cut meal prep time in half.

If you want to make other stuffed peppers, try my buffalo chicken stuffed peppers (with rice) or easy stuffed peppers (with ground beef and rice).

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Tex-Mex Vegetarian Stuffed Peppers (Make-Ahead and Freezer-Friendly)

Hearty, vegetarian-stuffed peppers with a Tex-Mex-style filling of beans, rice, salsa, and taco seasonings. Make this meal for dinner, or prep the peppers in advance for a real-food lunch.

Course Main Course

Cuisine American, Mexican

Keyword Stuffed Peppers

Prep Time 25 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 4 servings

Calories 268kcal

Author Kristin Marr

Ingredients

• 1 1/2-2 cups cooked quinoa or rice, 1 1/2 cups quinoa or 2 cups rice
• 4 medium bell peppers halved lengthwise
• 1 TB extra virgin olive oil or avocado oil + extra for greasing the pan and rubbing the peppers
• 1/2 yellow onion diced
• 2 medium garlic cloves minced
• 1 1/2 TB chili powder
• 1 tsp cumin
• 1/2 tsp dried oregano
• 1/2 tsp paprika
• 1- 15.5 ounce can black beans drained and rinsed, or 1 3/4 cup home-cooked black beans
• 1/2 cup salsa
• 1- 4 ounce can green chilies I prefer the hot variety
• 1/4 cup full-fat sour cream
• 1 tsp salt
• 1/4 tsp pepper
• 1/4 cup chopped cilantro
• 3/4 cup shredded cheddar cheese or monterey jack cheese

Optional Garnishes:

• avocado slices
• fresh cilantro
• salsa
• sour cream

Special Equipment:

• 13×9 baking dish or a sheet pan
• skillet

Instructions

• Using a fine mesh sieve, rinse the quinoa or rice under fresh water until the water runs clear (about 1-2 minutes). Cook the quinoa or rice according to instructions listed on the bag. This step may be done in advance during a prep time, or use leftover rice or quinoa from a previous meal.
• Preheat the oven to 400F.
• Grease a 13×9 baking dish or a sheet pan, and place the peppers side by side in the dish. You may need an additional baking dish to fit all the peppers (or go with a sheet pan), if your peppers are very large. Brush the peppers with a small amount of extra oil and place them in the prepared pan. Cook the peppers for 15-20 minutes, or until slightly soft.
• Heat the olive oil in a large skillet over medium heat. Add the onions and saute until translucent, or about 5 minutes.
• Add the minced garlic, chili powder, cumin, oregano, and paprika, then saute for an additional minute.
• Stir in the cooked rice or quinoa, black beans, salsa, green chilis, sour cream, salt, and pepper. Cook for 2-3 more minutes to warm through. Add the cilantro.
• Remove the peppers from the oven. If the peppers contain any excess water, tip them over to remove it. Spoon the bean mixture into the softened peppers until almost overflowing. 
• Bake for 25 minutes, uncovered, or until the peppers are soft and the filling is warm. Remove the peppers from the oven, sprinkle cheese over the stuffed peppers and return to the oven, uncovered, for five minutes to melt. 
• Serve hot with your choice of garnishes.

Notes

Rice Prep Tip: I love to make Instant Pot rice over the weekend and use the leftover rice for this stuffed pepper recipe, fried rice, etc. throughout the week to cut meal prep time in half. 

Nutrition

Calories: 268kcal | Carbohydrates: 27g | Protein: 10g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 22mg | Sodium: 985mg | Potassium: 536mg | Fiber: 5g | Sugar: 8g | Vitamin A: 5215IU | Vitamin C: 154.5mg | Calcium: 191mg | Iron: 2.7mg

The post Tex-Mex Beans and Rice Vegetarian Stuffed Peppers (Meal Prep Option) appeared first on Live Simply.

1. It’s been a really cold winter (even in Florida where it snowed twice) and we are all in need of warm, comforting soup.
2. We are all officially obsessed with making meals in the Instant Pot.

My first experience with the Instant Pot came over three years ago. The Instant Pot was an expensive investment back then ($200+). On Amazon Prime Day, the price dropped to $99. I had read good reviews about the Instant Pot, and I was looking for something to buy on the first ever Amazon Prime Day, so I clicked the buy button.

Two days later the Instant Pot was delivered to my front door. To be honest, we got a little carried away with that first Amazon Prime Day, so the Instant Pot showed up with a large amount of other boxes, too. Not exactly what I would call being intentional and living simply (hello, clutter).

For months, the Instant Pot sat in my kitchen cabinet. I was terrified to use my new appliance due to one too many old-school pressure cooker horror stories. I used the slow-cooker function a few times, but other than that my Instant Pot never got a chance to show off its time-saving purpose.

Then, last year, Helen approached me about sharing an Instant Pot recipe on Live Simply. I thought about the idea, and since the Instant Pot was gaining popularity and many reader friends were requesting Instant Pot recipes, I responded, “Okay, let’s do it!”

The first recipe Helen perfected for Live Simply was Instant Pot Salisbury Steak. I remember testing the recipe after she turned in the written manuscript. I was terrified. I stood on the other side of my kitchen, watching the Instant Pot come to pressure, just waiting for the pot to explode.

The Instant Pot didn’t explode, and within 30 minutes I was able to serve a homemade dinner that included the best gravy ever. With one dinner under my belt, I became a believer in pressure cooking.

I now use my Instant Pot once or twice a week, mainly for making soup, cooking beans, or making chicken broth. I find that an electric pressure cooker is worth the investment for these three applications alone.

Soup, even soup that calls for raw meat and uncooked grains, can be made in under 30 minutes.

Beans take about 90 minutes to make, which is a lot of time. But if you’ve ever made beans on the stove-top or slow-cooker, you know that dry beans can take all day to cook. And chicken broth takes under 90 minutes as well.

Let’s talk about another soup recipe made in the instant Pot. Or more specifically, chili made in the Instant Pot…

Chili is very easy to make on the stove-top. It’s also easy to make in the Instant Pot. I think the big appeal for the Instant Pot is, again, the quick, hands-off nature of the cooking process. If you’re looking to go the hands-off chili route, this recipe is for you.

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Instant Pot Classic Beef Chili

Homemade beef chili made in less than 30 minutes in the Instant Pot (or the electric pressure cooker of your choice). 

Course Main Course, Soup

Cuisine American

Keyword Instant Pot Beef Chili

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 8 cups

Calories 254kcal

Author Kristin Marr

Ingredients

• 1 TB extra virgin olive oil
• 1 1/2 lbs ground beef
• 2 TB chili powder
• 1 tsp cumin
• 1 tsp dried oregano
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp cacao powder or cocoa powder
• 1 15 ounce can kidney beans drained and rinsed
• 1-2 small bell peppers diced* (about 1-1 1/2 cups once diced)
• 1 medium yellow onion diced (about 1 cup once diced)
• 4 garlic cloves minced
• 2 bay leaves
• 2 cups beef broth or stock, or chicken broth or veggie broth
• 1 28 ounce can diced tomatoes

Special Equipment:

• Instant Pot

Instructions

• Set the Instant Pot to Saute, Normal Temperature. Once hot, add the olive oil.
• Add the ground beef and brown, making sure to crumble as you go. Once the beef is browned, add all the seasonings. Stir to combine the ingredients. 
• Press the Cancel button. Splash in a small amount of beef stock and scrape up any browned bits on the bottom of the pot.
• Add the beans and vegetables to the beef, and stir to combine.
• Pour the can of tomatoes and beef broth on top of the other ingredients. DO NOT STIR. The liquid remaining on top of the ingredients is what will help the pot come to pressure. Add the bay leaves.
• Lock the lid and set to Sealing. Set to Manual, High Pressure, for 6 minutes. 
• Carefully perform a quick release (use a hot pad holder or towel) when the time is up and before opening the lid. 
• Remove the bay leaves and serve. Taste the chili and add more salt, if needed. (Optional) Top with sour cream or Greek yogurt, shredded cheese, or cilantro. Another idea is to serve the chili over noodles. 

Nutrition

Calories: 254kcal | Carbohydrates: 3g | Protein: 16g | Fat: 19g | Saturated Fat: 6g | Cholesterol: 60mg | Sodium: 605mg | Potassium: 351mg | Fiber: 1g | Sugar: 1g | Vitamin A: 885IU | Vitamin C: 13.3mg | Calcium: 36mg | Iron: 2.4mg

The post Instant Pot Classic Beef Chili (Pressure Cooker Recipe) appeared first on Live Simply.

Certain foods are mandatory to make and enjoy when the weather is cold. Hot chocolate and chili are my go-to foods. It feels a bit strange to enjoy these foods when it’s 90 outside. So when the chilly temps finally reach our state, I break out the cacao powder and defrost the ground beef.

I’ve discovered that chili is a hot food topic. Some folks say that chili shouldn’t include anything but meat, tomatoes, onions, and spices. Other folks want to change things up by adding loads of veggies, like corn and carrots. And other people are partial to a heavy bean count. <–These folks are also subjected to sleeping on the couch after eating a bowl of chili ;).

I realized just how diverse chili can be after a chili cook-off at our church. I didn’t enter the competition because I was dealing with sick kids that week and didn’t want to pass on any germs. I did get to enjoy a few bowls of other people’s chili. It was quite interesting to taste each variation. Some chili was super spicy, some didn’t have any spice at all. A few of the chili options were chunky and others were more like a soup.

I would like to think that I would have won the competition if I had entered with today’s chili recipe. A recipe that is perfectly balanced between spicy but not too spicy, chunky but not too chunky, and soupy but not too soupy. The ingredients are basic, but when paired together the final result is the best stove-top chili. Definitely an award-winning chili on my score card.

The best part about this chili recipe is that you can adapt it based on your preferences. If you don’t want beans, skip them. I do this often. If you want a chunkier chili, reduce the broth amount. If you want a soupy chili, increase the broth amount. If you don’t want to use carrots, you’re out of luck. Add the orange vegetable–it’s good for you and adds a nice sweet, rustic flavor to the chili ;).

The second best part about this chili recipe is that it only takes about 40 minutes to make, give or take a few minutes for chopping and sautéing. It’s a quick and easy meal that’s hearty and nourishing.

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Comforting Stove-Top Chili

An easy-to-make stove-top chili recipe made with simple, flavorful ingredients. 

Course Main Course, Soup

Cuisine American

Keyword Stove-Top Chili

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 6 servings

Calories 247kcal

Author Kristin Marr

Ingredients

• 1 TB extra virgin olive oil or avocado oil
• 1 lb ground beef
• 1 medium yellow onion diced (about 1 cup once diced)
• 1 cup diced carrots
• 1 small bell pepper diced (about 1/2 cup once diced)
• 1 large poblano pepper diced (about 1/2 cup once diced)
• 4 medium garlic cloves minced
• 3 TB chili powder
• 1 tsp cumin
• 1 tsp dried oregano
• 2 bay leaves
• 1 tsp salt or more to taste
• 1/4 tsp black pepper or more to taste
• 1 28 ounce can diced tomatoes
• 1 15 ounce can kidney beans or cannellini beans*, drained and rinsed
• 2-3 cups chicken broth or veggie broth

Special Equipment:

• Dutch oven or soup pot (3 quart or larger)

Instructions

• In a Dutch oven or soup pot, over medium-high heat, heat the oil. Add the ground beef until it just begins to brown (there will still be pink), about 5 minutes. 
• Add the onion, carrots, bell pepper, and poblano pepper. Saute the veggies and meat until the veggies begin to soften, about 7 minutes. 
• Add the garlic cloves and seasonings (chili powder through salt), and stir the spices into the veggies for a minute, until fragrant.
• Add the diced tomatoes and the juices from the can, the beans (if using), and the broth (use 2 cups for a chunkier chili and 3 cups for a soupy chili). Bring the chili to a boil, and then reduce to a simmer. Cover the pot. 
• Simmer the chili, covered, until the veggies are soft and the flavors have intensified, about 30 minutes. Taste the chili and add more salt to taste. 
• Serve warm. I like to top my chili with sour cream, shredded cheddar, and lots of cilantro. 

Notes

*The beans may be skipped if you prefer not to include beans in your chili. If you do this, you'll only need 2 cups of broth. 

This chili freezes very well. Freeze the chili in freezer-appropriate containers or bags. Defrost the chili container/bag in warm water or the fridge before reheating. 

Nutrition

Calories: 247kcal | Carbohydrates: 6g | Protein: 14g | Fat: 18g | Saturated Fat: 6g | Cholesterol: 53mg | Sodium: 794mg | Potassium: 451mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1675IU | Vitamin C: 44.8mg | Calcium: 44mg | Iron: 2.8mg

The post Comforting Stove-Top Chili appeared first on Live Simply.

To be honest, I’ve been “sitting” on this chili recipe for a few months. I asked Laura, from the Live Simply Team, to perfect this recipe quite a few months ago. She did exactly that, and since that time, I’ve enjoyed making this vegetarian chili for gatherings and my own family.

That said, I wasn’t prepared for winter to end so quickly–as in, yesterday. I also wasn’t ready for spring break last week…What? Already? It’s not even Easter yet. I thought there was plenty of time to share this recipe with you. That is, until Piper came home yesterday, after his first day back at school, and declared, “Today’s the first day of spring!” I immeadiately ran to my office to check my calendar. He was right. Not that I doubted him or his school’s teaching; I just wasn’t prepared for winter to end so abruptly.

Keep in mind, we do live in Florida. This means seasons are very relative. Seasons are more like beautiful concepts, which happen to friends and in movies, but they certainly don’t bring about any kind of physical changes. Florida is pretty much always sunny and green. Although, this week was incredibly cold, so I’m not sure what’s up with that. Florida, it’s officially spring. You know that heat wave thing you do so well? Yep, it’s time!  

So here we are, the second day of spring, and we’re making chili…

This chili recipe is just too good to pass by until next year’s fall and winter seasons. So if chili just isn’t your thing in March and April, that’s okay. Pin this one, or print it, for next year.

This recipe calls for ingredients found in most real food pantries, like beans, lentils, and canned tomatoes. The basic ingredients come together to create a flavorful and “meaty” chili–without actually using any meat.

The base of the chili is a combo of chopped vegetables: carrots, green bell peppers, onions, and garlic.  From there, the flavor builds with pantry spices: chili powder, cumin, oregano, and bay leaves. Next, dry lentils (an inexpensive and versatile ingredient you’ll always find stocked in my pantry) and broth are simmered with the vegetables and spices. Finally, canned beans, green chilis (we also used these to make homemade enchilada sauce), and canned tomatoes are added to create a “meaty” (maybe “beany” would be more accurate?) chili. Essentially this soup could be called “Pantry Stew/Chili.” You know what? That’s exactly what I’m going to call this. Let me go back and change the title (*cue waiting room/elevator music*)…

This recipe also makes a large portion (a full 3 quart pot of filling stew), so it’s a pretty inexpensive way to feed a hungry crowd, or just yourself throughout the week. If you serve this chili with fresh toppings, like: avocado slices, shredded cheese, cilantro, and/or sour cream, it’s an incredibly filling, nutrient-rich meal (in my opinion). If you want something extra on the side, then try one of these recipes: homemade cornbread, biscuits, crusty bread, simple weeknight salad, or just a tray of roasted (seasonal) veggies.

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Pantry Stew: Vegetarian Lentil and Three Bean Chili

This recipe calls for ingredients found in most real food pantries: beans, lentils, and canned tomatoes. The basic ingredients come together to create a flavorful and "meaty" chili--without actually using any meat.

Course Soup

Cuisine American

Keyword Chili, Stew, Vegetarian

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

Total Time 55 minutes minutes

Servings 6 servings

Calories 86kcal

Author Kristin Marr

Ingredients

• 2 TB extra virgin olive oil
• 1 medium yellow onion diced (about 1 cup)
• 1 large green bell pepper diced (about 3/4-1 cup)
• 1 large carrot chopped (about 3/4 cup)
• 3 garlic cloves minced
• 4 TB chili powder
• 1 tsp cumin
• 1 tsp dried oregano
• 2 bay leaves
• 4 cups vegetable broth If you're a meat-eater, chicken broth may be used.
• 1 cup dried green lentils* rinsed
• 1 15-ounce can pinto beans drained and rinsed
• 1 15-ounce can kidney beans drained and rinsed
• 1 15-ounce can chickpeas/garbanzo beans drained and rinsed
• 1 28-ounce can diced tomatoes or 2-14.5 ounce cans diced tomatoes, if that's what you have in your pantry
• 1 4-ounce can diced green chilis**
• 1 tsp salt to taste***
• 1/4 tsp black pepper

Toppings:

• avocado slices optional
• chopped cilantro optional
• shredded cheddar cheese optional
• sour cream optional

Instructions

• Heat the olive oil in a stockpot (or Dutch oven) over medium heat.
• Add the onion, bell pepper, and carrots. Saute the veggies until the onions become translucent and the carrots and peppers begin to soften, about 4-5 mins.
• Add the garlic, cumin, chili powder, oregano, and bay leaves. Saute the spice mixture for about 30 seconds. 
• Add the broth and lentils, and stir to combine.
• Bring to the lentil mixture to a boil, reduce the heat, then cover and simmer for 20 minutes, until the lentils soften. 
• Add the pinto beans, kidney beans, chickpeas, diced tomatoes, diced green chilis, salt, and pepper. Stir to combine the ingredients, and continue cooking for 25 more minutes, until the beans are soft. 
• Taste the chili, and add more salt if needed. Serve warm, with your choice of toppings. 

Notes

*I use green lentils in this recipe, because that's what I stock in my pantry. I think red lentils will also work, and they'll probably soften very quickly. 

**You can use mild or hot diced green chilis in this recipe. I use a can of hot diced green chilis. If you'd like additional heat/flavor, you're welcome to increase this amount to two cans. This really depends on your personal preference. 

***I don't add salt to my homemade broth, so I've found that I'm always increasing the salt amount in soups/stews. This amount will really depend on your taste preferences. I personally use about 2 teaspoons of salt in this recipe. Laura used 1 teaspoon. I recommend starting with 1 teaspoon of salt, and then increasing the amount until the flavor is just right. 

Nutrition

Calories: 86kcal | Carbohydrates: 9g | Protein: 1g | Fat: 5g | Sodium: 1211mg | Potassium: 228mg | Fiber: 2g | Sugar: 3g | Vitamin A: 4020IU | Vitamin C: 24.5mg | Calcium: 34mg | Iron: 1.3mg

The post Pantry Stew: Vegetarian Lentil and Three Bean Chili appeared first on Live Simply.

When we randomly decided to book a camping site at a local park (an hour away from our home, in the country), seven months ago, we didn’t know what to expect when the time came to actually go camping.

Would we survive? I mean, joyfully, happily survive?

Would the kids like camping? Would the weather be nice, or would it rain the entire weekend? 

Over the next few months, we purchased our gear: sleeping bags, a tent to sleep four people comfortably, a cooler, and a little gas cook-top. “Cook-top” is a generous term ;).

Last weekend, which happened to be the coldest weekend of the year in Florida, we packed our bags full of warm clothes and loaded Dustin’s truck with what seemed like the entire Cabela’s catalog. And off we went to answer all of our camping questions. Oh the unknowns. The suspense and excitement.

We’re now back from our camping trip, so obviously we survived (yay!).

Friend, we did so much more than just survive.

We loved every single minute of our time “roughing it” in the woods. The kids loved spending the cold nights by the carefully constructed fire. We loved the quiet simplicity that came from spending time in the woods, away from the hustle and bustle of city life. We stood in awe of the white-tailed deer that grazed near our campground in the early morning hours, and we took deep breaths–the kind of breaths that may only be taken when you’re outside the city–during our afternoon hikes.

What I’m trying to say is that we loved camping! We’ve decided that camping needs to be an annual Marr family tradition. We should call it, “The Marr’s Great Escape from City Life.”

I prepped most of our food ahead of time. I didn’t want to chop veggies or form hamburger patties, or even whisk eggs, so I decided that prepping as much as possible in advance was the way to go. We packed a large cooler with Applegate hot dogs, berries, cut pineapple and veggies, dips (cashew cheese and hummus), pre-made turkey sandwiches, tuna, pre-formed hamburger patties, and chickpea salad.

I’m going to share more about our real food-style camping adventure, such as the food we packed and what I learned from this trip (as far as enjoying real food while camping, yet still enjoying the full camping experience) in a future blogpost–similar to this recent vacation post.

Today, I want to share the chickpea salad that kept us satisfied all weekend long.

I shared this salad, while I was prepping for dinner a couple of weeks ago, via Instagram Story. After sharing that Story, readers messaged me asking for the recipe. Thank you for the push to finally share this salad.

Friend, this no-cook salad only calls for a few simple ingredients: chickpeas, fresh mozzarella, herbs, tomatoes, red onion, cucumbers, EVOO, and vinegar.  And the best part? This salad only gets better with age (just like us ladies), making it the perfect make-ahead lunch or dinner option. And based on my recent experience, it’s a great prep-ahead camping meal!

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Easy Marinated Chickpea Salad

A no-cook salad recipe that only calls for a few simple ingredients—chickpeas, mozzarella, herbs, tomatoes, red onion, cucumbers, EVOO, and vinegar. This salad only gets better with age, making it the perfect make-ahead lunch or dinner option. 

Course Salad

Cuisine American

Keyword Chickpea Salad

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 4 people

Calories 221kcal

Author Kristin Marr

Ingredients

Salad:

• 1 15.5 ounce can chickpeas/garbanzo beans drained and rinsed
• 1/2 large cucumber center seeds removed, diced (1 cup once diced)
• 1/2 medium red onion diced (1/2 cup once diced)
• 1 cup halved or quartered cherry tomatoes
• 1 cup halved fresh mozzarella balls* (1/2lb cheese)
• 1/4 cup chopped fresh basil
• 1/4 cup chopped fresh parsley

Dressing:

• 1/4 cup extra virgin olive oil
• 1 TB red wine vinegar
• 1 TB balsamic vinegar
• pinch salt to taste**
• pinch black pepper to taste**

Instructions

• Combine the salad ingredients in a large bowl.
• In a small bowl, whisk together the dressing ingredients. Pour the dressing over the chickpea salad, and toss the ingredients to evenly coat the salad ingredients with the dressing. 
• I like to let the salad marinate in the dressing for a couple of hours before serving. But you may also serve the salad immediately, if desired. If you're going to prep the salad in advance, place it in an air-tight container first, and then place it in the fridge. 
• The salad keeps in my fridge for about 3-4 days, so it's great to make in advance for easy lunches. The tomatoes will soften in the fridge, so keep this in mind if you're not a fan of softer tomatoes. 

Video

Notes

* Fresh mozzarella comes in various sizes. Look for the small balls for this salad since they're easy to cut in half. If you can't find the small mozzarella balls, any fresh mozzarella will work--simply chop or tear smaller pieces for the salad. 

**It's always best to start with a small amount of salad and pepper, and season to taste once the dressing is added to the salad. I usually go up to 1/4 teaspoon of salt and about the same with pepper. This is my personal taste preference. 

Any smaller tomato will work in this salad. 

Feel free to increase the vinegar, particularly the red wine vinegar by 1 tablespoon (for a total of 2 tablespoons) for a slightly more acidic and flavorful salad. 

Nutrition

Calories: 221kcal | Carbohydrates: 3g | Protein: 7g | Fat: 19g | Saturated Fat: 5g | Cholesterol: 22mg | Sodium: 184mg | Potassium: 170mg | Sugar: 2g | Vitamin A: 790IU | Vitamin C: 14.9mg | Calcium: 158mg | Iron: 0.8mg

The post Easy Marinated Chickpea Salad appeared first on Live Simply.

That’s what the little food blogger that lives inside my head has been telling me all weekend. Is it crazy that I’ve been struggling with the idea of sharing something other than cookies this week? Crazy, right?!

Last night, I looked at Dustin while cleaning up the dishes and boldly declared, “We still have to eat dinner in December. We need dinner recipes!” Clearly Dustin didn’t know what I was talking about. He looked at me as he should, with absolutely no context surrounding my sudden outburst. Poor, Dustin. After a few seconds of awkward silence, I finally explained to him the whole taco soup versus Christmas cookie dilemma. He just smiled and agreed, “Yes, I think you’re right.”

What a good husband!

Today, let’s break away from peppermint cookie bites, cowboy cookies in a jar, and holiday air fresheners. It’s time to talk about dinner. Because dinner doesn’t magically take its own holiday vacation during this festive month.

Our family is currently in preparation mode. In just two weeks, just as the kids break for the winter holiday, we’re leaving behind our home for a three week vacation. We’ve never done anything like this before, so leaving everything behind: my kitchen, actively working on content for the blog, the hamster, and the dogs, is kind of a big deal. Don’t worry, the dogs and the hamster will be cared for thanks to Dustin’s family.

Our plan is to spend a week in Orlando, then venture over to an Airbnb on the East Coast of Florida, and finally meet my entire family (parents, grandparents, aunts and uncles, and cousins) for a week-long cruise in the Eastern Caribbean. That’s quite the daring plan.

As we get ready to leave, I’ve been working on finishing up end-of-the-year freelance recipe development and photography projects for clients, and finalizing a few weeks worth of recipes for Live Simply. Today’s recipe, Slow Cooker Chicken and Quinoa Taco Soup, was initially inspired by one of the slow cooker soup recipes that I’ve been working on for a client. This soup was so easy to make, and so incredibly flavorful, that I just had to recreate a version for Live Simply. And bonus, the soup was a huge hit with everyone in the family: myself, Dustin, and the kids.

Easy.

Flavorful.

Family-friendly.

That’s a huge win for this mom.

I’ve been adding this soup to our weekly dinner rotation, during these busy weeks of vacation preparation, since the last thing I really want to do after recipe testing and photographing food all day is dirty more pans.

This soup does require a bit of prep work: browning chicken and chopping veggies. But that’s it! Once the initial prep work is done, the ingredients are added to a slow cooker and my job is complete. There’s great satisfaction in knowing that a family favorite dinner will be ready in four hours, and that I don’t have to do anything else to make that happen (well, besides shred chicken and chop cilantro).

I think we could all use a warm and cozy fix-it-and-forget meal in our lives right now, and this soup is exactly that kind of meal.

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Slow Cooker Chicken and Quinoa Taco Soup

A simple and flavorful slow cooker taco soup made with shredded chicken, black beans, corn, quinoa, tomatoes, and fresh lime juice. 

Course Soup

Cuisine Mexican

Keyword Taco Soup

Prep Time 30 minutes minutes

Cook Time 4 hours hours

Total Time 4 hours hours 30 minutes minutes

Servings 6

Calories 291kcal

Author Kristin Marr

Ingredients

• 1 TB oil extra virgin olive oil, coconut oil, or avocado oil
• 1 lb chicken thighs boneless and skinless* (3-4 thighs)
• 1 medium bell pepper chopped** (about 1 cup)
• 1/2 large yellow onion chopped (about 1 cup)
• 6 garlic cloves finely chopped
• 6 cups vegetable broth or chicken broth
• 1 15 ounce can black beans rinsed and drained
• 1 14 ounce diced tomatoes no salt added; regular or fire roasted
• 1 4 ounce can diced green chilis
• 1 1/3 cups frozen corn kernels
• 1/3 cup quinoa rinsed***
• 1 1/2 TB chili powder
• 1 TB cumin
• 2 tsp oregano
• 1 tsp salt****
• 1/2 tsp black pepper
• 1/2 cup chopped fresh cilantro
• 1 lime juiced

Additional Toppings (optional):

• tortilla chips
• shredded cheddar cheese
• sliced green onions
• sliced or chopped avocado

Instructions

• Pat the chicken dry. Sprinkle a generous pinch of salt and pepper (additional from the amounts listed in the recipe above) over each chicken thigh. In a large skillet, over medium-high heat, warm the oil of choice. I use extra virgin olive oil. Once hot, add the chicken. Brown the chicken on each side for 5 minutes. If the chicken is difficult to flip, let it cook for another minute. The chicken should easily pull away from the skillet when it's perfectly brown on that side. Place the chicken in the slow cooker. 
• With the stove-top heat still on, add the chopped bell peppers, onions, and chopped garlic to the skillet. Cook for 2-3 minutes, until fragrant. Add this mixture to the slow cooker. 
• Add all the remaining ingredients, except the fresh cilantro and lime juice, to the slow cooker. Stir the ingredients. 
• Place the lid on the slow cooker. Cook the soup on high for 4 hours.
• After 4 hours, the chicken should be cooked through. Remove the whole chicken thighs from the slow cooker, and shred the chicken with two forks. 
• Place the shredded chicken back in the slow cooker, and stir in the fresh cilantro and lime juice. Serve warm with any optional toppings. 

Notes

*I prefer to use boneless and skinless chicken thighs in this recipe. If you'd like to use bone-in chicken thighs, you'll just need to remove the bones from the chicken before shredding the meat (after about 4 hours of cooking). I don't recommend leaving the skin on the chicken thighs, since the extra fat gives the soup a greasy feel/taste. I also recommend trimming any extra fat on the thighs before browning the meat. 

**I've been using a red bell pepper in this soup, but any color bell pepper will work. 

***I like to rinse the uncooked quinoa under water before adding it to the slow cooker. To do this, rinse the quinoa in a fine mesh sieve under water (about 1-2 minutes). I believe this step helps to take away the bitterness. 

****The amount of salt you need in the final soup will depend on the saltines of your broth. I recommend starting with 1 teaspoon and then salting the soup to taste after the 4 hours. If your tomatoes contain salt, you may want to reduce this amount to 1/2 teaspoon, just to be safe, and increase the salt at the end. It's always better to under-salt then to over-salt a slow cooker meal, at least in the beginning. 

At first, I added 1 cup of quinoa to this soup. This was too much. If you'd like more quinoa, try increasing the amount to 1/2 cup or 2/3 cup. The cooking time will remain the same. 

This soup is freezer-friendly. 

Nutrition

Calories: 291kcal | Carbohydrates: 22g | Protein: 15g | Fat: 16g | Saturated Fat: 3g | Cholesterol: 74mg | Sodium: 1686mg | Potassium: 405mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1895IU | Vitamin C: 31.4mg | Calcium: 44mg | Iron: 2.5mg

Vegetarian Note: I think you could make this soup vegetarian-friendly by skipping the chicken and increasing the beans and maybe upping the quinoa to 1/2 cup. I haven’t tried this, but my thought is to add a can of pinto or kidney beans to the soup versus the chicken. If you try this, I would love to hear about the final result.

The post Slow Cooker Chicken and Quinoa Taco Soup appeared first on Live Simply.

I’ve been making a big batch of that soup every Sunday afternoon to enjoy throughout the week for lunch. Personally, I love that soup with a side of grapes, or apple slices, and crackers (Jovial or Simple Mills). Dustin needs a bit more substance to a veggie-based meal, so he enjoys a bowl of creamy soup with a tuna sandwich or cheese quesadilla. And the kids are convinced that the soup is a dip, which means they also enjoy it with a quesadilla or grilled cheese.

After a full month of making creamy butternut squash soup as a prep-ahead lunch option, my family was thankful this past week for a soup change. A change that still relies on seasonal veggies (butternut squash, sweet potatoes, and carrots) and nourishing broth, but tastes completely different thanks to fresh lemon juice and red pepper flakes. Friend, let me introduce you to Quick and Simple Fall Vegetable Soup.

If I were poetic and romantic about my food, I would probably describe this soup as “fall in a soup pot.” Good thing I’m not poetic or romantic, right?! Yikes. I’ll just stick to what I know: baking soda, castile soap, and food.

This soup is nourishing, hearty, warm, comforting, and packed full of fall veggies and leafy greens. (Side note: it’s really good for keeping up that precious immune system.) The soup has a slight lemon flavor with a fair amount of heat from the red pepper flakes–which, in my mind, is the perfect way to beat the fall chill. Of course, that’s just hypothetical…#Florida ;).

This soup is also, as the name implies, really simple to make. The most challenging step in this entire recipe is peeling and chopping the butternut squash, which can be a bit of a pain. If you’re looking to reduce the amount of time spent chopping and making this soup on a busy weeknight, then let me offer three solutions:

1. Purchase pre-cut butternut squash. Butternut squash has a thick outer layer of skin, which means you don’t need to purchase organic butternut squash. This also means that you can pick up pre-cut butternut squash, which probably isn’t organic, at most grocery stores during the fall season. You may also use frozen (pre-cut) butternut squash. The rest of the veggies are much easier to chop.

2. Prep the veggies in advance. The peeled and chopped butternut squash will keep in the fridge, in an air-tight container, for 2-3 days (or longer), along with the onion and sweet potato. The white potatoes are a bit more finicky, so you’ll want to submerge the chopped potatoes in water, and then place the submerged potatoes in the fridge. The submerged potatoes should keep in the fridge for 1 day. Or, simply chop the potatoes when you want to make the soup. At least the butternut squash, onion, and sweet potato are ready.

3/  Prep the soup in advance. As I mentioned earlier, on Sunday (or Monday, depending on my schedule), I like to prep a big pot of soup for the week. I generally have more time to slow down and relax on Sunday afternoon, and I can set aside time to chop veggies and make soup. If I’m feeling extra ambitious, I’ll spoon the soup into individual-size mason jars. If I’m tired and just want to enjoy a Netflix marathon, then I’ll place my Dutch oven (once it’s cool) in the fridge. Either way, I love knowing that a meal is sitting in the fridge, just waiting to be enjoyed later in the week. #simplicity

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Quick and Simple Fall Vegetable Soup

This soup is nourishing, hearty, warm, comforting, and packed full of fall veggies and leafy greens. (Side note: it's really good for keeping up that precious immune system.)

Course Soup

Cuisine American

Keyword soup, Vegetable

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Total Time 45 minutes minutes

Servings 4 -6 people (1-3 quart soup pot)

Calories 368kcal

Author Kristin Marr

Ingredients

• 2 TB extra virgin olive oil
• 1 yellow onion diced (1/2 cup once diced)
• 3 garlic cloves minced
• 1/2 tsp red pepper flakes
• 1 bay leaf
• 4-5 sprigs fresh thyme
• 2 1/2 cups cubed butternut squash
• 1 1/2 cups cubed sweet potatoes about 1 large potato
• 1 cup cubed white potatoes about 1 potato, I prefer red potatoes.
• 1 cup chopped carrots about 2 large carrots
• 1 tsp salt
• 1/4 tsp black pepper
• 5 cups vegetable broth or chicken broth
• 15 oz great northern beans drained and rinsed--Cannellini beans and Navy beans also work.
• 2 cups coarsely chopped kale Remove the stems before chopping. Baby spinach also works in this recipe.
• 1 lemon juiced

Instructions

• Heat the olive oil in a Dutch oven, or soup pot, over medium-high heat.
• Add the onion, and saute until translucent, about 5 minutes. Add the garlic, and saute for 1 more minute.
• Add the red pepper flakes, bay leaf, thyme sprigs, sweet potatoes, butternut squash, potatoes, and carrots. Stir to combine.
• Add the broth, salt, and pepper. Bring the broth to a boil, and then reduce the heat and cover the pot, letting the broth simmer until the vegetables are soft, about 20 minutes.
• Add the beans, kale, and lemon juice. Stir to combine. Simmer the soup, uncovered, until the kale is wilted and the beans are warmed through, about 10 minutes.
• Carefully discard the thyme sprigs and bay leaf. Serve hot, garnished with extra fresh thyme (if desired).

Nutrition

Calories: 368kcal | Carbohydrates: 65g | Protein: 14g | Fat: 8g | Saturated Fat: 1g | Sodium: 1981mg | Potassium: 1461mg | Fiber: 14g | Sugar: 9g | Vitamin A: 25815IU | Vitamin C: 87.7mg | Calcium: 227mg | Iron: 5.9mg

Ingredient Notes

The red pepper flakes definitely add heat to this soup. If you don’t want such a spicy soup, then skip the red pepper flakes, or reduce the amount to 1/8 or 1/4 teaspoon.

There’s no need to peel the potatoes. If you’d prefer to peel the potatoes, due to texture, you’ll need to do this before chopping the veggies.

You won’t use an entire butternut squash (if it’s a large squash) to make this recipe. You’ll probably only need half of a butternut squash. Use the leftover squash to make creamy butternut squash soup, macaroni and cheese, or roast the squash to enjoy as a side dish.

This soup is freezer-friendly. Make the soup and store it in air-tight containers in the freezer. Defrost the soup in the fridge overnight before reheating.

The post Quick and Simple Fall Vegetable Soup appeared first on Live Simply.

A tender roast with glazed carrots and potatoes? Sign me up.

Warm apples and oatmeal? Yes, please!

Homemade banana bread? I’ll take two slices.

Soft chocolate chip cookies? Ummm, yes!!

Casseroles?

Well, I wasn’t ever a fan of casseroles. In fact, they didn’t appeal to anyone in our family (a fact that we all just recently disclosed), but casseroles were the ’80s thing to make. Just like Velveeta Cheese was the “cheese” to eat. And overalls and tie-dyed shirts were the clothes to wear.

I’m not picking on casseroles, the ’80s, or my family’s cooking (trust me, we’ve had a good laugh about some of the food we ate “back in the day”).

Casseroles are an amazing way to pack a ton of hearty ingredients into one meal, and one casserole can feed a ton of people for just a few dollars. I think the casseroles of my childhood were lacking one flavorful and nourishing element: real ingredients!

Casseroles have come a long way from the condensed soup recipes we all grew up spooning onto our plates. (I’m just assuming the casserole “love” wasn’t isolated to our home.)

Today, casseroles have been reinvented in the form of one-pot meals, or even the same casserole meals from the ’80s, but with slightly different ingredients. The casseroles of 2016, at least the ones I think most of us gravitate towards, are made with real food ingredients, like: tomatoes, homemade broth (or even a homemade version of condensed soup), quality protein, veggies, and real cheese.

All of this casserole talk brings me to today’s recipe: One-Pot Spanish Chicken and Rice Casserole.

This casserole, which we’re going to talk about right now (you were waiting for this former casserole-hating gal to see the light, right?! The casserole plot thickens…), is just one of the casseroles that I’ve enjoyed over the past year. Yes, enjoyed! It’s the perfect example of how a casserole can be simple, flavorful, and nourishing.

One-Pot Spanish Chicken and Rice Casserole starts with simple and fresh veggies: onions and poblano peppers. The fragrant combo then takes a backstage role as the chicken, the main protein in this dish, takes center stage. Thanks to the bones and skin, the chicken remains super moist, even if the chicken cooks a bit longer than recommended (yep, it tends to happen when the dinner rush is on #momlife). Once the chicken browns, the rice, broth, and spices are added, and then the real magic happens.

Trust me, friend, it’s okay to just walk away and let the magic of a casserole happen. That’s why Mom embraced this thing we call a casserole, and why we should do the same. Tend to the dirty lunchboxes, the children, or sit down and enjoy the wine that’s been waiting for you in the pantry. Let that pot show off its casserole magic.

Thirty minutes later–and a few extra ingredients: beans, corn and tomatoes–a nourishing, flavorful casserole awaits! Now that’s how you embrace (and enjoy) a casserole!

Print

One-Pot Spanish Chicken and Rice Casserole

One-Pot Spanish Chicken and Rice Casserole starts with simple and fresh veggies: onions and poblano peppers. The fragrant combo then takes a backstage role as the chicken, the main protein in this dish, takes center stage.

Course Main Course

Cuisine American

Keyword Chicken and Rice Casserole

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

Total Time 55 minutes minutes

Servings 6 -8 servings

Calories 696kcal

Author Kristin Marr

Ingredients

• 8 chicken thighs bone-in and skin-on
• 3 TB butter divided
• 1/2 medium yellow onion diced (1/2 cup once chopped)
• 1-2 poblano pepper seeds removed and diced (3/4 cup once diced)
• 1 1/2 cups white jasmine rice
• 1 tsp paprika
• 1 tsp dried oregano
• 1 tsp salt to taste
• 1/2 tsp garlic powder
• 1/2 tsp black pepper
• 1/4 tsp cumin
• 14.5 oz diced tomatoes See the note about separating the juice and tomatoes in the recipe.
• 2 cups chicken broth
• 15 oz black beans drained and rinsed
• 1 cup frozen corn
• chopped cilantro optional garnish

Instructions

• TOMATOES NOTE: Place a strainer over a 4-cup measuring cup. Drain the canned tomatoes into the measuring cup, then set aside the tomatoes. Add enough chicken broth to the tomato juice to have 3 cups of total liquid.
• Add 2 tablespoons of butter to a large Dutch oven. Melt the butter over medium-high heat.
• Add the onions and pepper to the pan and saute until softened and translucent, about 5 minutes.
• Remove the veggies from the pan, and set aside.
• Add 1 tablespoon of butter, if needed. Add the chicken thighs, skin-side down. Cook the chicken until brown, about 10 minutes.
• Flip the chicken and cook an additional 5 minutes. It’s okay if it isn’t cooked through at this time.
• Add the seasonings (I like to first mix the seasonings in a small bowl), rice, cooked onion and pepper, and chicken broth/tomato mixture to the pan. Make sure the rice is fully submerged in the broth. Bring the broth to a boil, then reduce to a lively simmer, cover, and cook for 30-35 minutes until the liquid is mostly absorbed and the rice is tender. The chicken should also be fully cooked.
• Remove the chicken thighs and place them on a plate.
• Add the diced tomatoes, black beans, and corn to the pot, and stir until heated through.
• Serve the rice on plates, and top with the chicken thighs.

Nutrition

Calories: 696kcal | Carbohydrates: 66g | Protein: 36g | Fat: 32g | Saturated Fat: 10g | Cholesterol: 162mg | Sodium: 1047mg | Potassium: 942mg | Fiber: 8g | Sugar: 2g | Vitamin A: 635IU | Vitamin C: 30.4mg | Calcium: 79mg | Iron: 4.1mg

Ingredient Notes

Some folks may call this a Mexican-inspired dish, and I completely understand why. I debated the description of this casserole a few times. In the end, I went with Spanish because it reminds me of a chicken and rice dish from a local Spanish restaurant–so good! The concept for this casserole was originally inspired by that dish.

The final rice will resemble more of a risotto versus a dry rice. This makes it perfect for leftovers, and reheating, since the rice won’t dry out.

The saltiness of this dish will vary depending on your broth (if it’s salted or unsalted) and the canned tomatoes (again, salted or unsalted). If you’re not using salted broth or tomatoes (read the ingredient list on the can), you’ll probably need to add more salt to the final dish. I recommend sticking with the one teaspoon of salt, and then adding more salt to the final dish before serving. It’s always better to under-salt in the beginning since you can add more salt to taste once the casserole is ready to be served.

You’re welcome to use brown rice in this casserole; however, the amount of liquid may need to be increased. I haven’t tested this recipe with brown rice since we typically stick with white rice (it’s easier to digest).

This dish is really hearty with the beans, rice, and chicken. It will serve eight people, if each person is served one piece of chicken. You can certainly customize this casserole by adding toppings before serving, such as: sour cream, shredded cheese, guacamole or sliced avocados, and sliced green onions.

The post One-Pot Spanish Chicken and Rice Casserole appeared first on Live Simply.