It was one of those weekends where no one had been grocery shopping yet, during the Lenten time of food discontent when nothing fresh is in season and even new curries and chiles fail to inspire.
“What should we make for dinner?” “I don’t know, what do you want?” [pause] “no, really, what should we make for dinner?” (are we the only ones who do this? No, don’t tell me.)
I looked at the ten-year-old. “What should we have for dinner?” And he said “I’ll cook dinner, no problem."
And he did. He looked at what we had in the pantry and refrigerator (not much), and thumbed through a couple of books, and found a recipe I’d never noticed before in the Betty Crocker cookbook. And then he followed the recipe and made it. And it was good.
Thus, a page was turned and another seat-of-pants cook was born into the house of Stuff My Kids Will Eat.
Refried Bean Bake
from Betty Crocker’s Cookbook, 1986 edition
1 can (17 oz) refried beans [James used vegetarian]
1 medium onion, finely chopped
4 eggs
1 ½ cups grated cheddar cheese (6 oz)
1 teaspoon chili powder
1/8 tsp. garlic powder
1 jar (12 oz) Mexican salsa
Mix beans, onion, green pepper, eggs, ¾ cup of the cheese, the chili powder and garlic powder. [I’d whisk the eggs first although the recipe didn’t specify this] Pour into ungreased square pan, 9 x 9 x 2 inches. Sprinkle with remaining cheese. Bake uncovered in 350 degree oven until hot and firm, about 30 minutes. Heat salsa, stirring occasionally, until hot; serve with beans [James chose to spread the salsa on top of the casserole.] 8 servings, 190 calories each.
James also provided green onions and cilantro garnish.
