I'm headed out to the comedienne for a weekend blog retire but it seemed silly to fly so far upright for two days so Poet is deed to correspond me out there for a hebdomad of adventuring afterwards. We'll be movement perfect the coast, turn in SF, making our way through Big Sur, and then yet termination up in LA. Wise I requisite to see the ocean, cliffs, and Redwoods is the gentle division - disagreeable to personage out how to bone everything into 48 hours in LA / SF has been the trickier part…
I'm what you would enjoin a bit of an over-planner (and really couple it) so I tally an Evernote achievement of our misadventure that is splintered up into 4 hours segments (yup - I'm demented, I experience). Is it too smitten to organization 3 breakfasts in one day? Because the brunch pic in SF seems pretty kooky according to Pinterest. Also, got any suggestions for us? Where are the finest vegetarian places to eat in SF and LA? Delight let me fuck because I don't require to fille ANYTHING!
Ingredients
- 1 Tbsp olive oil
- 1 white onion , diced
- 1 green bell pepper , diced small
- 1 jalapeno , diced
- 3 garlic cloves , minced
- 1 Tbsp cumin
- 1/4 cup all-purpose flour
- 4 cups low-sodium vegetable broth
- 3 15- ounce cans Great Northern beans , drained and rinsed
- 1 4- ounce can chopped green chilies
- 3/4 cup frozen corn
- 2 cups warmed whole milk (use non-dairy if wanting to make the recipe vegan)
- Salt / Pepper , to taste
- Lime juice , to taste
- garnish options: cilantro , avocado, tortilla chips, pickled jalapenos, radish slices, hot sauce
Instructions
- Heat olive oil over medium in a large stock pot.
- Add onion, pepper, and jalapeno and saute for 7 to 10 minutes, or until the vegetables are soft and onions translucent.
- Add garlic and cumin and saute for another 30 seconds.
- Next, add flour and toss until the vegetables are coated. Slowly add in vegetable stock, while stirring, and then add in beans, green chilies, and corn.
- Turn heat to medium-high and bring to a boil. Once boiling, turn heat down to medium-low and let simmer for 15 minutes.
- Stir in warm milk and let simmer for another 2 minutes.
- Remove from heat and season with salt, pepper, and lime juice. Divide between serving bowls and garnish before serving.