1.

cup cup frozen corn kernels frozen corn kernels

2.

15-ounce cans 15-ounce cans black beans black beans

1.

tablespoon tablespoon ground coriander ground coriander, a palmful

1.

tablespoon tablespoon chili powder chili powder, a palmful 1.

teaspoons teaspoons ground cumin ground cumin, palmful

1.

tablespoon tablespoon Worcestershire sauce Worcestershire sauce (eyeball it) (eyeball it)

2.

teaspoons teaspoons hot sauce hot sauce (eyeball it) (eyeball it)

Coarse salt and and coarse black pepper coarse black pepper

1.

15-ounce can diced 15-ounce can diced fire-roasted tomatoes fire-roasted tomatoes, such as Muir Glen

1.

8-ounce can 8-ounce can tomato sauce tomato sauce

1.

quart quart chicken stock chicken stock

1.

cup cup white rice white rice

Heat a medium soup pot over medium-high heat. Add the EVOO, then add the bacon and cook for 3 to 4 minutes to render the fat. Add the bay leaf, celery, onions, and garlic and cook for 3 to 4 minutes to soften the veggies. Add the corn and 1 can of black beans and their juice. Drain the other can, then add half the can of beans. Mash the remaining beans in the can with a fork to make a paste out of them, then scrape them into the soup pot-this will make the stoup souper-thick! Season the veggies and beans with the coriander, chili, ground cumin, Worcestershire, and hot sauce. Season the mixture with salt and pepper to taste. Stir in the tomatoes, tomato sauce, and stock, then cover the pot and raise the heat to bring the stoup to a boil. Add the rice and cook the stoup over a rolling simmer until the rice is tender but has a little bite left to it, 15 minutes. Adjust the seasonings and serve.

EXPRESS LANE SHOPPING LIST.

- [image]Go home! You have everything you need.

And make sure you have the following On Hand: - EVOO - Bacon - Bay leaf - Celery - Onion - Garlic - Frozen corn kernels - Canned black beans - Ground coriander - Chili powder - Ground cumin - Worcestershire - Hot sauce - Coarse salt and coarse black pepper - Canned diced fire-roasted tomatoes - Canned tomato sauce - Chicken stock - White rice

Hungry-Man Bloody-Mary Burgers and Spicy Garlic-Roasted Broccoli [image]

A friend recommended that I add a little fresh dill and lime juice to my regular Bloody Mary concoction. I gave it a shot and it was great! The dill and lime punched up all the flavors without taking them over. I've applied that trick to these burgers.

4 SERVINGS.

cup cup EVOO EVOO (extra-virgin olive oil), plus some for drizzling (extra-virgin olive oil), plus some for drizzling

4.

to 5 to 5 garlic cloves garlic cloves, finely chopped

1.

tablespoon tablespoon chili powder chili powder, a palmful

Salt and and black pepper black pepper

1.

large head large head broccoli broccoli, cut into thin, long spears

2.

celery ribs celery ribs, finely chopped .

pint pint grape tomatoes grape tomatoes, halved

3.

to 4 sprigs to 4 sprigs fresh dill fresh dill, chopped .

cup fresh cup fresh flat-leaf parsley flat-leaf parsley, a generous handful, chopped

Juice of 1 lime

3.