For Dinner That Comes Together in No Time, Make Red Bean Soup with Taco Fixins
Welcome back to Picky Eaters’ Club, where Smitten Kitchen’s Deb Perelman reveals what she actually cooks for her two kids.
Look, I hope this doesn't shatter any domestic-diva-type expectations you have of the people writing for your favorite food magazine, but the number of nights that dinnertime approaches and I have absolutely no idea what we’re going to eat and have done no grocery shopping is: a lot of them.
In the interest of avoiding the inevitable meltdown that would ensue when my ravenous kids stumble in only to find dinner isn’t ready yet, I often rely on a few types of dried grains and beans in the pantry and the electric pressure cooker magic known as an Instant Pot. It can turn a staple like a bag of inexpensive red beans into a hearty flavorful soup in about 45 minutes—with absolutely no presoaking. A quick sauté of onion, garlic, and spices makes an aromatic base that seasons the whole pot, while quinoa adds bulk and texture.
What do I do while dinner is off cooking itself? In a dream world I’d probably do as little as possible, relishing it, ideally with a glass of wine. In reality I’m helping with homework, managing some other last-minute chaos, or making the kinds of toppings that get the kids (and the adults) much more excited about a bowl of beans and quinoa. We call these taco fixins: corn tortilla strips baked into crispy chips, quick-pickled red onion, sliced avocado, cilantro, crumbled cheese, limes, and some hot sauce for the grown-ups. Everyone heaps their bowls with whatever they like. Nothing delights me more than when the reward for having no dinner plan is a delicious meal that came together without a minute of planning.
Get the recipe:
Instant Pot Red Bean and Quinoa Soup With Taco Fixins
Originally Appeared on Bon Appétit
