Dinner pictures

This is the size stock pot I use.  It hold 4-6 gallons.  (Maybe more.  I've never actually measured.)

Here is our soup bubbling away.

And here is a bowl just for you.  Doesn't it look yummy?

Recipe:

a bag of red pinto beans

a bag of white navy beans

Cook over night

In the morning, slice up a pound of carrots and toss in.

Cook up half a pound of chorizo and an onion.  I used the juice from the pot to keep the sausage and onion from scorching the bottom of the fry pan.

An hour before serving time, add in a frozen bag of collard greens and two frozen bags of mustard greens.

While bland in terms of kick (I'm going to use a full pound next time) this is still a very good, very filling, hearty meal that is high in protein and fiber.  Hannah and Bethany had two bowls each and I just finished a second bowl.