This is the rest of the recipe for the Quick Start Mexican flavor variation final dish.
You will need:
1 TBSP Cummin powder
1 TBSP Chili powder
1 tsp Coriander powder
1 can Cream of Celery or Cream of Tomato soup (look will be very different between soup used)
1/2 can of water
1 can Pinto Beans or your chaoice navy Beans, red beans, great northern beans
1 7 oz can of niblet corn drained
2 TBSP Butter
Variations:
Add jalapeno's, cayenne or habanero's or whatever you can stand heat wise.
White or yellow rice instread of pasta.
To Finish:
Add cummin, coriander and chili into mix plus any other variation vegies.
Let simmer together for a couple of minutes or until onions are tender and
clear before adding soup and water. Stir soup mixture until soup is not
lumpy and reduce heat to low and let simmer for about 4 or 5 minutes, stirring often.
As the mixture begins to thicken, simmer until soupy but not watery. Stir in the butter
and pasta, folding the pasta well into the mixture. Turn off heat and let it sit a couple
of minutes before serving. Add more seasonings to taste.
Can be served with cornbread, muffins or toast and as a main dish or side.
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