easy meals Archives | The Good Hearted Woman

Em’s Sweet & Spicy Black Beans with Bacon

Slightly sweet and adaptably spicy, these Black Beans with Bacon are savory perfection! The recipe is downright bulletproof, too: fast, flexible, and so easy to make!

This post may contain affiliate links, but don’t worry – they won’t bite.

Our daughter Em makes the best black beans ever! She’s been making them about once a week for the past few months, and we have been devouring them – for breakfast, lunch and dinner!

When I asked Em if she’d mind sharing her recipe, she carefully walked me through her process, meticulously noting the ingredient amounts as we went along. She did such a great job, that, when I made two subsequent test batches, I was easily able to replicate her flavors perfectly! (Which means you can too!)

Make this Black Beans Recipe Your Own!

One of the many things you will love about Em’s black beans recipe is its flexible ingredient list. You can use your favorite peppers, onions, and chili powder to make it your own!

Like your beans on the mild side? No problem! Follow the recipe as is. Like your black beans hot and spicy? You can do that – just throw in a hotter pepper or a little more of your favorite chili powder.

**Flexible and Fast!**

You will be surprised at how fast and easy Em’s black beans recipe comes together. Start to finish, they take just 30 minutes to make, but the flavors blend so well that they taste like they’ve been simmering all day!

Post Updated July 7, 2020 (Originally published May 18, 2016)

black bean recipe with bacon with cotija

5 from 5 votes

Em’s Sweet & Spicy Black Beans with Bacon

Slightly sweet and adaptably spicy, these Black Beans with Bacon are savory perfection! The recipe is downright bulletproof, too: fast, flexible, and so easy to make!

Prep Time10 mins

Cook Time20 mins

Total Time30 mins

Print Recipe Pin Recipe

Course: Side Dish

Keyword: black beans, spicy

Servings:

Calories: 178kcal

Author: Em @ The Good Hearted Woman

Equipment

Enameled Cast Iron Skillet

Ingredients

2 cups cooked black beans 2 cans, drained & rinsed
1 large chopped sweet pepper yellow, orange, red, green (pick your favorite)
½ large chopped onions red, yellow, sweet (pick your favorite)
2 strips thick cut bacon cut into ¼ batons
1 cup chopped cilantro
1 teaspoon cumin
1 teaspoon oregano
1 teaspoon chili powder use your favorite
¼ teaspoon chili flakes
1 tablespoon brown sugar
1/2 teaspoon salt
2 cloves garlic
⅔ cup chicken stock
⅔ cup water
¼ cup grated cotija or more

US Customary - Metric

Instructions

Gather and prep ingredients.
In a small bowl, combine cumin, oregano, chili powder, chili flakes (optional), brown sugar, and salt. Set aside.
Put bacon batons into cold skillet and turn heat on to medium.
Bring up to heat and cook bacon until crispy.
Remove bacon from pan and set aside.
Put chopped onion into hot pan. Cook onion in bacon grease until translucent.
Add peppers and cook 5 additional minutes.
Add garlic and spices. Cook another minute.
Add drained and rinsed beans to mixture.
Add chicken stock and water. Liquid should just cover beans.
Use a wooden spatula or spoon to deglaze the bottom of the pan.
Smash beans with a potato masher or the back of a wooden spoon.
Reduce bring beans to a simmer, and reduce heat.
Cook an additional 5-10 minutes, until spoon leaves a space when dragged through the beans.
Remove from heat and stir in cilantro and reserve bacon.
Season to taste.
Serve topped with grated cotija and additional chopped cilantro.

Nutrition

Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

Sweet & Spicy Black Beans go especially well with our Caribbean Chicken Stew!

Just a few different ways to enjoy Sweet & Spicy Black Beans:

Breakfast: We like to heat leftover beans and serve spread on a tortilla, topped a little fresh tomato and fried egg.
Soup: These beans make a surprisingly good black bean soup. Just thin leftovers down with a little stock or water, heat them up and top with a dollop of sour cream and a sprinkling of fresh cilantro.
Dip: These beans thicken up very nicely, and can easily be served with chips or crudité. Makes a great, protein-rich afternoon snack!
Potlucks: Someday, when Potlucks are a thing again, this will be a favorite takealong: these beans travel well, have a long “open-air” life, and taste great hot or cool.

Do you use a kitchen scale?

I never in a million years thought I would ever use a kitchen scale for anything beyond measuring the flour and water to feed my sourdough starter. By nature, I cook by feel, and even take some pride in being able to throw a bunch of random things in a pot, stir it, and create something wonderful that makes people happy.

However, my “measuring is mostly for bakers” attitude started to change when I began developing and testing recipes. In order for you to be able to replicate one of my recipes, you first need to know exactly what goes in it (and when, and how); and your pinches and handfuls are almost certainly different than mine. So I gave in and started using a kitchen scale. At first, I was just doing it when I was working up something new; but now I use my scale all the time.

Things I love about using a kitchen scale instead of measuring cups:

Accuracy
Consistency
Improved workflow
Fewer dishes!!!!!

Do I still throw things in a pot and wave my magic spoon over it? Well, of course I do! But when I’m trying to replicate a new-to-me recipe, or developing something for you here in GHW, my kitchen scale is a necessary tool; and one I highly recommend for any kitchen.

NOTE: We are in the process of adding metric and/or weight measurements to all recipes on this website to make them accessible to all. July 2020

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Disclosure: This post may contain affiliate links, including Amazon affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. While clicking these links won’t cost you any extra money, they do help keep this site up and running. As always, all opinions and images are my own. Please check out our disclosure policy for more details. Thank you for your support!

Old-fashioned Navy Bean Soup with Ham {Slow Cooker}

April 16 By Renée 10 Comments

Easy to make and budget-friendly, this Old-fashioned Navy Bean Soup with ham makes a hearty, comforting meal. It’s also an excellent way to use that leftover hambone from your holiday dinner!

This post may contain affiliate links, but don’t worry – they won’t bite.

This Old-fashioned Navy Bean Soup recipe is easy, adaptable, and very forgiving. It’s budget- and pantry-friendly, too; to make it, you just need a hambone (and/or leftover ham), a few basic vegetables, and a pound of beans. With that, you can easily feed small crowd with leftovers to spare.

Serve Navy Bean Soup with fresh skillet cornbread, buttermilk biscuits, or a slice of sourdough for a simple, delicious, satisfying meal.

How to Make Old-Fashioned Navy Bean Soup in a Slow Cooker

[Scroll down for printable Recipe Card and step-by-step directions.]

Soak beans overnight, or do a quick soak.

Drain and rinse soaked beans, and combine with diced celery, grated carrot, and chopped onions in your slow cooker.

Using a Hambone in your Navy Bean Soup

If you are using a ham bone, put it in the slow cooker now, too.

When using a hambone (and I HIGHLY recommend that you do) DO NOT add any salt to your Navy Bean Soup until after the first 5 hours of cooking. Ham bones are notoriously salty, and it is easier to know how much salt to add once the ham bone has cooked out into the soup.

Ham Juice = Liquid Gold!

Pan juices (“Ham Juice,” in this case) is the liquid that collects in the bottom of your roasting pan when you are cooking or reheating a roast or other large cut of meat. It is also one of my favorite Secret Ingredients!

If you use pan juices in your soup, it’s best to refrigerate them for at least four hours, until very cold. Then, using a fine mesh sieve, strain the pan juices to filter out any fat solids and other bits you might not want in your soup. Add enough water to the pan juices to make a total of 2 quarts of liquid, and then add all the liquid to the ingredients in the slow cooker.

If you DO use pan juices as part of your liquid, hold off on adding any additional seasoning until after the first 5 hours.
If you DO NOT use pan juices as part of your liquid, add the brown sugar and black pepper from the ingredient list at this time.

Just as the type of ham bone you use will determine the underlying flavor profile of your soup (i.e., sweet, smokey, etc.), so too will your pan juices. For example, we usually have a honey-glazed ham for the holidays, and then make either navy bean or split pea soup right after, so our post-holiday soups generally have a slightly sweet undertone.

After you have loaded everything in the slow cooker, give it all a quick stir. Add the crushed chili peppers at this time if you are using them. Set slow cooker to HIGH and cook for 5 hours. I usually stir the soup a couple of times during the cooking time.

After about 5 hours cooking time.

After cooking for 5 hours, the meat on the ham-bone should be falling apart. Reduce the slow cooker to LOW.

Using tongs or an extra-large serving spoon, carefully remove ham bone to a plate and set aside to cool. (Give it some time! I’ve burnt my fingers more than once trying to hurry the process.)

After you have removed the ham bone, taste the soup broth, and then salt and season to taste. Add fresh thyme if desired. (Or any other fresh herbs you choose to use.)

Allow soup to continue to simmer on low while ham bone cools, checking every 30 minutes until the beans are done to your liking. Beans are usually done in 6 to 8 hours.

For a creamier bean soup, when the beans are fully cooked, use an emersion blender to blend some of the beans a bit. (Be sure to do this BEFORE you add any ham back into the soup.)

When the beans are fully cooked and the hambone is cool enough to handle, separate the meat from the bone. Return the meat to the soup, and discard the ham bone. Add any additional ham to soup, taste again, and adjust the seasonings.

Violà! You’ve made this hearty, delicious Old-fashioned Navy Bean Soup for the whole family with only about 20 minutes of hands-on time!

Arugula sprouts are my new favorite micro-green! Use them to garnish your soups to add a little contrast of color, plus a fresh, mildly peppery accent.

As with most soups, Navy Bean Soup is always better the next day, when the flavors have had a chance to meld.

Beans, Beans!

I’ll bet I know what you’re thinking right now! (They are magical, aren’t they?!)

What kind of beans can I use for this recipe?

This recipe is technically for Old-fashioned Navy Bean Soup, and thus calls for using dried navy beans. Also known as “Boston beans”, these small, cream-colored oval beans are a standard in American cooking. Navy beans work well as a soup bean because they can be pureed, or cooked to a very soft consistency.

However, there is nothing to stop you from using an “alternative bean.” You could make this recipe into Old-fashioned Calypso Bean Soup, or Old-fashioned Great Northern Bean Soup, or even Old-fashioned West African Brown Bean Soup. All you really need is a pound of any small bean, or combination of beans.

(Note that changing the type of bean may affect the soup’s cooking time.)

To Presoak or Not Presoak

This recipe calls for you to presoak your beans before starting your soup. There are basically three way to do this:

Long Soak (Overnight): Rinse the beans under cool, running water and remove any stones or shriveled beans. Transfer beans to a large bowl, and cover with enough water so that there is 2 inches of water above the beans. Let sit overnight. Drain and rinse thoroughly before cooking.
Quick Soak (Stovetop): In a large saucepan, cover dried beans with triple their volume of cold water. Bring water to a boil and cook beans, uncovered, for 2 minutes over medium heat. Remove pan from heat, cover, and soak beans for 1 hour.
Quick Soak (Instant Pot): I’m not a big Instant Pot user; however, when I do presoak my beans in my Instant Pot (and I have a couple of times) these are the directions I follow.

Do I haf’ta presoak the beans?

No.

So, why should I presoak my beans?

There are a couple of good reasons to presoak beans. First, soaking can reduce overall cooking time considerably. Presoaked beans also tend to hold their shape better. On the down-side, dark-skinned beans, speckled beans, and mottled beans will loose color in a presoak; and soaking does leach out some nutrients.

However, reduced cooking time or improved texture is not the primary reason I presoak my beans before cooking them. No, the main reason I soak my beans first is because doing so helps remove some of the indigestible complex sugars in them that cause gas. In fact, if you have a difficult relationship with beans, you may find that presoaking all your beans before cooking changes that relationship noticeably for the better.

Let me translate that into the clearest possible terms: if you presoak your beans and thoroughly drain and rinse them before cooking, you and the people who eat your food will (probably) fart less.

(My mother would be doing somersaults in her grave if she knew I was writing about Gas.)

But it is a totally true, and I have years of anecdotal evidence to back it up. Which is to say, I live with people (not naming any names or anything) who have more trouble than some digesting those aforementioned “indigestible complex sugars.” (In other words, they are very gassy.) I have noticed that, after eating a soup or chili made with thoroughly presoaked beans, the incidence of button dropping (as Mr. B’s Granny used to call it; as in, “Oops! I dropped a button.”) does seem to be less than after eating, say, a bowl of canned chili.

Note that presoaking your beans does not mean an end to button dropping, as it were; rather, it means there will likely be less incidents if you do.

That’s probably all I need to say about that.

Hearty, comforting, easy, economical, and even pantry-friendly! Oh, and it's De-licious, too! There's a lot to love about this Slow Cooker Navy Bean & Ham Soup!

5 from 6 votes

Old-fashioned Navy Bean Soup {Slow Cooker}

Easy to make and budget-friendly, this Old-fashioned Navy Bean Soup with Ham makes a hearty, comforting meal. It’s also a great way to use that leftover hambone from your holiday dinner!

Prep Time15 mins

Cook Time6 hrs

Bean Soak (quick)1 hr

Total Time7 hrs 15 mins

Print Recipe Pin Recipe

Course: Soup

Cuisine: American

Keyword: beans, budget recipe, slow cooker, soup

Servings: servings

Calories: 179kcal

Author: Renée ♥ The Good Hearted Woman

Equipment

Slow Cooker
Fine Mesh Sieve

Ingredients

1 pound navy beans
1 meaty ham bone
1 cup ham More or less. Use meat from hambone, plus any additional ham you want to add.
1 ½ cups chopped onion about one large onion
1 cup grated carrots or finely diced
1 cup finely diced celery 2 stalks
1 ½ tablespoons brown sugar or honey
1 teaspoon salt or as needed
1/2 teaspoon white pepper or freshly ground black pepper
Pan juices from ham OPTIONAL; 16-24 ounces
2 quarts water* water + pan juices = 1 ½ to 2 quarts of liquid
½ - 1 teaspoon crushed red pepper flakes optional
sprig fresh thyme optional

US Customary - Metric

Instructions

Soak beans overnight, or do a quick soak.
Drain and rinse soaked beans.
Combine drained, soaked beans with diced celery, grated carrot, and chopped onions in slow cooker.

Using pan juices in your soup

If you are using pan juices (i.e.,ham juice from the bottom of the roasting pan):
Refrigerate pan juices for at least four hours, until very cold.
Using a fine mesh sieve, strain the pan juices to filter out any fat solids and other bits you might not want in your soup.
Use 16-24 ounces of pan juices in your soup; less if your ham was particularly salty or the juices very thick.
Add enough water to the pan juices to make a total of 1½ to 2 quarts of liquid, depending upon how thick you like your soup. (i.e., more liquid = thinner soup)
Add liquid to the ingredients in the slow cooker.
If you DO use pan juices as part of your liquid: Hold off on adding any additional seasoning until after the first 4 hours.
If you DO NOT use pan juices as part of your liquid: Add the brown sugar and black pepper at this time.
DO NOT add any salt to your Navy Bean Soup at this time. Ham bones are notoriously salty, and it is easier to know how much salt to add once the ham bone has cooked out into the soup.

Cooking the Soup

Give everything in the slow cooker a quick stir. Add the crushed chili peppers at this time if you are using them.
Set slow cooker to HIGH and cook for 5 hours. I usually stir the soup a couple of times during the cooking time.
After cooking for 5 hours, the meat on the ham-bone should be falling apart. Using tongs or an extra-large serving spoon, carefully remove ham bone to a plate and set aside to cool.
Reduce the slow cooker to LOW.
After you have removed the ham bone, taste the soup broth, and then season with salt and pepper to taste.
Add fresh thyme if desired. (Or any other fresh herbs you choose to use.)
Allow soup to continue to simmer on low while ham bone cools, checking every 30 minutes until the beans are done to your liking. Beans are usually done in 6 to 8 hours.
For a creamier bean soup, when the beans are fully cooked, use an emersion blender to blend some of the beans a bit. (Be sure to do this BEFORE you add any ham back into the soup.)
When the ham bone is cool enough to handle, separate the meat from the bone.
Stir ham from bone into soup. Add any additional reserved ham at this time.
Discard the ham bone.
Season to taste.

Notes

Ham bone: The type of ham bone you use will determine the underlying flavor profile of your soup. If you use a honey or glazed ham bone, your soup will be slightly sweeter. If you use a smoked hambone (or ham hock), your soup will taste more smokey.

Three Ways to Presoak Beans

Long Soak (Overnight): Rinse the beans under cool, running water and remove any stones or shriveled beans. Transfer beans to a large bowl, and cover with enough water so that there is 2 inches of water above the beans. Let sit overnight. Drain and rinse thoroughly before cooking.
Quick Soak (Stovetop): In a large saucepan, cover dried beans with triple their volume of cold water. Bring water to a boil and cook beans, uncovered, for 2 minutes over medium heat. Remove pan from heat, cover, and soak beans for 1 hour.
Quick Soak (Instant Pot): I'm not a big Instant Pot user; however, if I were using an Instant Pot to cook my beans, these are the directions I would follow.

As with most soups, Navy Bean Soup is always better the next day, when the flavors have had a chance to meld.

Nutrition

Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

Cooking Navy Bean Soup in an Instant Pot

While personally, I prefer cooking soups in my slow cooker, I am certain that you can cook this entire soup in an Instant Pot. So, if you successfully make this soup in your Instant Pot, please take a minute to share your settings in the comments below! I know that many of our readers would love to know!

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Disclosure: This post may contain affiliate links, including Amazon affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. While clicking these links won’t cost you any extra money, they do help keep this site up and running. As always, all opinions and images are my own. Please check out our disclosure policy for more details. Thank you for your support!

Easy Classic Chili Mac {+ Chili Mac Recipe Roundup}

October 16 By Renée 13 Comments

Delicious, comforting, classic Chili Mac {i.e., Goulash, American Chop Suey} is neither sophisticated nor fancy, but Mom’s Chili Mac recipe is one thing I can always depend on.

^{This post may contain affiliate links, but don’t worry – they won’t bite.}

My mom was good cook, but she wasn’t a great one: she’d tell you that herself if you asked her. Her culinary repertoire was limited, and her midcentury Midwestern roots restrained her from doing much “outside-the-box” experimentation. However, there were a handful of recipes Mom made so well that I wouldn’t trade away one bite for anything. Her Chili Mac recipe was one of them.

Growing up, I’m pretty sure Chili Mac was served at our dinner table more often than any other entrée. Mom made it at least twice a month, plus then we had leftovers. Neither sophisticated nor fancy, Mom’s Chili Mac was one thing I could always depend on to be good, even when nothing else in life was going right. Now, it is the taste of home for me.

This is one of my favorite vintage photos of Mom and me.

This week we are celebrating Mom’s 93^rd birthday, and this post was written in her honor. Chili Mac was one of the last meals she ever made us when she was still cooking, and most of my daughters can remember her making it for them as well, so this is as much for them as it is for her.

[One unexpected bonus of blogging my recipes is that, seven times out of ten, when one of our kids calls asking for a recipe, I can just point them here! ?]

How to Make Old-fashioned Chili Mac {Recipe}, plus Chili-Mac/American Goulash Recipe Roundup | The Good Hearted Woman

This is what happens when Chili Mac decides it wants to be fancy.

**Let’s talk Seasonings for a minute.**

The other day, one of my daughters mentioned that she had made my lasagna recipe for her friends.

“Your lasagna is great, Mama, but I added a bunch of spices to it and think I made it even better! I mean, who only uses a teaspoon of basil anyway?”

I explained to her that when it comes to listing seasoning amounts in recipes that I share, I tend to go conservative, because (I think) most people are inclined to add more of something as opposed to less, or add their own spin and seasonings to a recipe. In any event, I don’t want them to overdo it. Too much salt in a preparation, for example, can ruin a whole meal. Add too little and the worst thing you’ll have to do is add a little more salt.

“Yeah,” she told me, “But I don’t think people my age cook like that anymore. Almost everyone I know follows the recipe exactly as it’s written. If a recipe says put in ¼ teaspoon of salt, they’ll only put in a ¼ teaspoon of salt.”

I have to say, that was a little surprising to me.

Don’t get me wrong: I go to great lengths to provide exact measurements for my recipes here on the blog: I know that many cooks measure with both a spoon and a knife. However, when it comes to home-style comforty sorts of recipes like this one, I think of the seasoning amounts fall into a special category that, by definition, requires some flexibility.

For example, if a recipe says “one clove of garlic,” I’m almost always going to add at least two, because Mr B and I like garlic a lot. Conversely, if a certain daughter is visiting, I’ll back it off, because garlic isn’t her friend. When you are cooking, you adjust.

So I’m curious: what about you? Are you a meticulous recipe follower, or do you use a recipe more like a roadmap?

As far as I’m concerned, Chili Mac is one of those meals that, as you finish it up, you really need season to your own tastes. Maybe you toss in a little more paprika, or add a little Himalayan sea salt, or maybe even dash of nutmeg. Have some fun – make it your own. It’s all part of the cooking process.

That said, the seasonings in Grammi’s Chili Mac Recipe below are pretty much exactly as Mom made it. Season at your own risk!]

5 from 3 votes

Classic Chili Mac

Neither sophisticated nor fancy, Chili Mac is the solidly dependable taste of home.

Prep Time30 mins

Total Time30 mins

Print Recipe Pin Recipe

Course: Main

Cuisine: American, Comfort Food

Keyword: 30-Minute Meal, casserole, easy recipe

Servings:

Calories: 269kcal

Author: Mom

Equipment

10-inch Enameled Cast Iron Dutch Oven

Ingredients

4-6 ounces raw bacon chopped into 1/2" pieces
1 large onion chopped
1 pound lean ground beef
2 15 oz cans chopped tomatoes
1 1/2 cups chicken stock or water
1 teaspoons salt
1/2 teaspoon garlic salt
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon paprika
1 1/2 cups elbow macaroni
1/2 teaspoon hot sauce

Garnish

shredded cheese Parmesan or cheddar are both good choices.

Instructions

Heat a 10-inch Enameled Cast Iron Dutch Oven or large, heavy skillet on stovetop over medium high heat until a drop of water sizzles on the surface. Add cut up bacon and cook, stirring frequently until bacon pieces are crispy. Turn off heat, remove bacon from pan and set aside.
Return heat under pan to medium and add chopped onion to hot bacon fat. Sauté onion until it begins to become translucent, 3-4 minutes.
Add ground beef (or other ground protein). Stir and cook until browned.
OPTIONAL STEP: Use a colander to drain fat from mixture, and then return it to pan. If you choose to do this step, DO NOT RINSE!
Reduce heat to medium-low. Add canned tomatoes, chicken stock, salt, garlic salt, and paprika and bring to a simmer.
Stir in elbow macaroni. It should be completely submerged in mixture. (If the mixture looks too dry or if too much macaroni is sticking out of the liquid, add another 1/2 cup of chicken stock or water.)
Simmer, stirring frequently, until macaroni is just barely al dente: about 7-8 minutes. Cover, remove from heat, give it one good stir, and let set for about 10 minutes. (The resting time allows the flavors to blend and the macaroni to finish cooking on its own. This method will help you avoid overcooking the macaroni.)
Stir reserved bacon pieces back in. Taste and season again before serving.

Notes

INGREDIENT NOTES:

Ground Beef - You can use the ground protein of your choice. I often make this with ground chicken Italian sausage with great results.
Canned tomatoes - I almost always use Petite Diced Tomatoes with Basil, Garlic & Oregano.
Dried Basil & Oregano - If I use the aforementioned canned tomatoes, I don't usually add as much dried seasoning.
Hot Sauce - This is Totally Optional! Mom never used this, by we like to add a little kick to our chili mac. ?

Nutrition

Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

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My Mom isn’t the only one with a Chili Mac recipe!

Scroll down for more inspiration!!!

Other Mothers' 🥘 Chili Mac Recipes

A Roundup of classic Chili Mac, American Chop Suey & Goulash recipes from other people's mothers.

Sweet and Spicy Chili Mac and Cheese

Photo Credit: erhardtseat.com

This Sweet and Spicy Chili Mac has been a family favorite for 30 years. The perfect combo of sweet, spicy and of course macaroni and cheesy goodness!

Pressure Cooker Chili Mac Recipe

Photo Credit: www.fromvalskitchen.com

Pressure Cooker Chili Mac is easy to make. The recipe calls for 4-6 ingredients. You easily change up the flavor by adding a spicier chili seasoning or even adding hot sauce. Using a pressure cooker makes for quick work with little effort and doesn’t heat up the house.

Grandma’s American Goulash

Photo Credit: 4sonrus.com

Ground beef, your favorite pasta, a blend of cheeses, made in a single pot and all in a savory tomato based sauce- what’s not to go ga-ga for?!

Ground Beef Goulash | Easy Weeknight Meal

Photo Credit: thespicyapron.com

Some of the best meals are also the easiest and most convenient – such is the case with this Ground Beef Goulash.

Chili Mac Casserole - Comfort Food Everyone Will Love

Photo Credit: hearthandvine.com

This recipe for chili mac casserole is a hearty comfort food dish that serves a crowd and is perfect for your next potluck dinner or game day party.

Instant Pot Chili Mac with Turkey

Photo Credit: soupaddict.com

A hearty, hunger-crushing dish that’s so easy to make in the pressure cooker, Instant Pot Chili Mac with turkey and cheese will become your go-to dinner this winter!

Classic Beef Goulash or American Chop Suey

Photo Credit: www.grumpyshoneybunch.com

Classic Beef Goulash aka American Chop Suey is an easy recipe made with ground beef, tomato sauce, macaroni, and spices. This is all simmered together making a delicious comfort food meal for your family!

One Pot Chili Mac

Photo Credit: www.shugarysweets.com

Are you looking for something quick, and semi-healthy for dinner? This One Pot Chili Mac is the answer!

One Pot Chili Mac & Cheese

Photo Credit: www.lemonsandzest.com

Cozy chili Mac and cheese all in one pot? Yes please! Forget all the extra mess with this simple meal!

Instant Pot Goulash Recipe

Photo Credit: spicecravings.com

American-style Instant Pot Goulash is a simple and delicious comfort food recipe with ground meat and pasta cooked in a tomato sauce flavored with paprika and other spices.

One Pot American Goulash Recipe

Photo Credit: asimplepantry.com

(My Granny’s goulash!) A one-pot wonder, this American goulash is a classic Midwestern staple, and can be ready in minutes or slow-simmered for a delicious dinner any night of the week!

Instant Pot Cheesy Hamburger Casserole Recipe

Photo Credit: crayonsandcravings.com

Cheesy hamburger pasta is quick and easy thanks to this tasty Instant Pot recipe!

Chili Mac Skillet {One Pan Meal in 30 Minutes}

Photo Credit: www.spendwithpennies.com

Supper never fails to satisfy when you serve this Chili Mac Skillet. This cheesy, meaty meal combines ground beef, macaroni, and cheddar cheese in a thick tomato sauce enriched with beef broth.

One-Pot Goulash

Photo Credit: www.sonshinekitchen.com

American goulash has many varieties. This recipe is hearty comfort-food at it’s best made in only one pot for easy cleanup.

Slow Cooker Chili Mac

Photo Credit: www.simplyhappyfoodie.com

Slow Cooker Chili Mac is a dump and start crock pot recipe. Delicious chili with some pasta added at the end makes this a hearty, economical one-pot slow cooker meal.

One Pot Vegetarian Chili Mac

Photo Credit: cozypeachkitchen.com

This version of chili mac takes the classic comfort food and makes it vegetarian. Made in one pot in just 30 minutes, this recipe is great for last-minute dinners or for sharing on game day.

^{Disclosure: This post may contain affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. While clicking these links won’t cost you any extra money, they do help keep this site up and running. As always, all opinions and images are my own. Please check out our disclosure policy for more details. Thank you for your support!}

Foil Stew: The Ultimate Comfort Food

July 15 By Renée 19 Comments

Foil Stew {aka Hobo Dinner, Campfire Stew, Tin Foil Dinner} is easy, fun, and so good that you’ll want to make it even when you aren’t camping.

Foil Stew is my ultimate comfort food, each bite bringing to mind countless nights under the stars. Like some ethereal scrapbook, just the scent of its exquisite, savory, caramelized deliciousness makes my mind dance through cherished memories of past camping trips – with my dad and mom, and Campfire Girls, and my Girl Scouts, and my CITs, and and Mr B and Em….

It is extraordinary that such a simple meal can hold so much.

There really isn’t much to making a great foil stew: just mix, wrap, and cook. Let me break it down for you.

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FOIL STEW BASIC INGREDIENTS

(Scroll down for printable recipe with basic directions)

For each serving/packet of foil stew, you will need:

1 medium potato, sliced 1/8-inch thick (peeling is optional) – I use a mixture of regular and white-fleshed sweet potatoes. (The sweet potatoes are a relatively recent addition for me, and I love what they bring to the party.)
1 large carrot, sliced 1/8-inch thick (once again, peeling is optional)
1 handful sliced onion – We tend to use a very large handful.
3-4 ounces of protein – Ground beef, ground chicken, boneless chicken pieces, sausage, vegetarian alternatives all work well. DO NOT PRECOOK ANYTHING!! Put animal-based proteins into the stew RAW, breaking up any ground meats and distributing it evenly throughout your stew. (Some people do like to make a pattie with their ground meat and put it on top, but I am not a fan.)
1/3-1/2 cup Cream of Mushroom Soup – Straight out of the can. Any Cream of… soup will work fine. We also really like Cream of Celery.
Seasoning as desired – Salt, pepper, etc.

PLEASE keep in mind that these amounts are estimates. Adjust them to your own tastes and appetite.

VARIATIONS: There are more variations and combinations to this list than I can possibly list here. You can add your favorite veggies (lots of people like corn), mix up your proteins, use any kind of “Cream of” soup. Once you get the process down, you can change it up as much as you want to make it your own.

VERY IMPORTANT: You may look at your uncooked foil stew and think, “Oh my gosh, I will never be able to eat all of that!” Which might be true – but remember, everything will cook down by about a third, and when you are camping, you tend to be hungrier than when you are at home. Plus, Foil Stew makes great leftovers!

LEFTOVER TIP: If you do end up having leftovers, I strongly encourage you to fry them up for breakfast and top them with a fried egg. (You’re gonna thank me for this.)

If everyone is eating the same thing, you can mix your foil stew up in a big bowl for everyone, and then just wrap them individually. However, in our family, because some of us are vegetarians, we usually mix the basic veggies together and then mix in the protein and soup right on the foil.

Foil Stew: So Good You'll Want to Make It Even When You Aren't Camping | The Good Hearted Woman

We used Morning Star Crumbles for Em’s vegetarian dinner this time. (If you use ground beef or chicken, DO NOT precook them – they should go into the packet raw.)

Be generous with the soup – that’s what provides the moist base for your stew to, well… stew in. Once you have your stew ingredients all together, toss it well with your hands to mix everything together. If it isn’t very goopy, you don’t have enough soup in it.

ABOUT THE FOIL: From years and years of experience, I can tell you that you will get much better results if you use Heavy Duty aluminum foil. Regular aluminum foil simply does not stand up to the coals of an open fire like the heavy duty stuff does.

HOW TO WRAP YOUR FOIL STEW

THE WRAP

A. Put your mixed foil stew ingredients in the middle of the foil, and then bring the foil up so that the ingredients are resting inside in a slightly elongated pile.
B. Fold the top edges down together about 1 inch and crease. Fold over and do it again, and then once again. It helps to hold the foil stew up as you do this, because this allows you to keep some extra space in the packet, which helps in the cooking process. In other words, the folds themselves need to be very tight, but the foil stew inside should have a little wiggle room.
C. Push the two ends down so that your foil stew is safely in the middle of the packet.
D. Fold or roll the ends tightly.
E. Get a second piece of foil and repeat steps A-D.
F. Ready for the fire.

BAKING YOUR FOIL STEW

To bake over an open fire, simply place your prepared foil stew on a bed of coals for 25-50 minutes, turning every 10-15 minutes. Time depends upon the size of your foil stew, how hot your coals are, how cold it is outside, etc. It will start to sizzle after awhile. I usually check my stew after about 30 minutes. The trick is to take it off when the vegetables have started to caramelize, but before they start to burn. This is where the double wrapping helps immensely – when you think it is done, carefully open the packet at check. If it needs more time, simply wrap it back up and pop it back on the coals.

If you don’t have a camping trip planned any time soon (or you are simply not a camper), you can also bake your foil stew over prepared briquettes, on top of a BBQ, inside a Dutch oven, or in your oven at home [375° F].

Foil Stew

Foil Stew {aka Hobo Dinner, Campfire Stew, Tin Foil Dinner} is easy, fun, and so good that you'll want to make it even when you aren't camping.

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Servings: serving

Author: Renée ♥ The Good Hearted Woman

Ingredients

1 medium potato sliced 1/8-inch thick (peeling is optional)
1 large carrot sliced 1/8-inch thick (peeling is optional)
1 handful onion sliced or chopped
3-4 ounces protein Ground beef, ground chicken, boneless chicken pieces, sausage, vegetarian alternatives (DO NOT PRECOOK ANYTHING)
1/3-1/2 cup Cream of Mushroom Soup Any Cream of… soup will work fine. (We really like Cream of Celery)
salt & pepper Season as desired

Instructions

Put all foil stew ingredients in the middle of a large piece of heavy duty aluminum foil, and then bring the foil up so that the ingredients are resting inside in a slightly elongated pile.
Fold the top edges down together about 1 inch and crease. Fold over and do it again, and then once again. It helps to hold the foil stew up as you do this, because this allows you to keep some extra space in the packet, which helps in the cooking process. In other words, the folds themselves need to be very tight, but the foil stew inside should have a little wiggle room.
Push the two ends down so that your foil stew is safely in the middle of the packet.
Fold or roll the ends tightly.
Get a second piece of foil and repeat steps A-D. Ready for the fire.
To bake over an open fire, simply place your prepared foil stew on a bed of coals for 25-50 minutes, turning every 10-15 minutes. Time depends upon the size of your foil stew, how hot your coals are, how cold it is outside, etc. It will start to sizzle after awhile. I usually check my stew after about 30 minutes. The trick is to take it off when the vegetables have started to caramelize, but before they start to burn. This is where the double wrapping helps immensely – when you think it is done, carefully open the packet at check. If it needs more time, simply wrap it back up and pop it back on the coals.

Notes

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Smoked Salmon Crustless Quiche

March 4 By Renée 12 Comments

A new twist on an old standby, this “impossible” Smoked Salmon Crustless Quiche is perfect for any meal of the day. It goes together in less than 15 minutes and is ready to serve – start to finish – in about an hour.

This post may contain affiliate links, but don’t worry – they won’t bite.

Last week, I wrote about our Valentine’s weekend at The Lake House Bed & Breakfast. This is the recipe for the delicious Smoked Salmon Crustless Quiche that we were served for breakfast on our first morning there, generously shared by our hostess, Mary.

“Crustless” may be a slight misnomer: this quiche does have a crust of sorts, albeit quite soft. (If you are familiar with Bisquick’s Impossible Pies, you will know what I mean – this is simply a fancy variation on the old standby.)

Whatever you want to call it, this quiche is perfect for any meal of the day. It goes together in less than 15 minutes, and is ready to serve – start to finish – in about an hour.

As with most quiches, I like a little fruit on the side, and blueberries are a beautiful contrast for this light, lovely meal.

**If you like smoked salmon, you’ll love this Smoked Salmon Crustless Quiche!**

5 from 1 vote

Smoked Salmon Crustless Quiche

From The Lake House Bed & Breakfast in Lincoln City, Oregon.

Prep Time10 mins

Cook Time35 mins

Total Time45 mins

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Course: Breakfast, Brunch

Author: Mary - The Lake House, Otis, Oregon

Ingredients

6 ounces smoked salmon chopped
1 cup shredded cheddar cheese
1/4 cup chopped onion
3 ounces cream cheese cut into 1/2-inch cubes
2 cup milk
1 cup Original Bisquick Try this homemade version!
4 eggs
1/4 teaspoon salt
1/8 teaspoon pepper

Instructions

Preheat oven to 400° F.
Spray a 10" pie plate (or 8" square pan) with non-stick cooking spray.
Mix smoked salmon, chopped onion, and grated cheese together in prepared pie plate. Drop cream cream cubes on top of salmon mixture and set aside.
Beat eggs in a medium mixing bowl. Add milk, Bisquick, and seasonings and mix thoroughly. (I do this step in a my blender.)
Pour egg mixture into pie plate over smoked salmon mixture.
Bake 35-40 minutes, or until a knife inserted halfway between the center and the edge comes out clean. Allow to stand at least 10 minutes before serving.

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NOTE: If you would prefer that your cream cheese not float to the surface when you bake your quiche, just layer half of the salmon mixture on the bottom of the pan, then add your cream cheese, and then spread the second half of the salmon mixture on top. Personally, I like the cream cheese on top, because I think it makes the quiche visually more interesting.

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Smoked Salmon Recipes from GHW

Smoked Salmon Pastry Cups {Appetizer}

These Smoked Salmon Pastry Cups with mascarpone & fresh dill are a breeze to throw together and perfect for any gathering.

Smoked Salmon Chowder {with Leeks & Fresh Tarragon}

Creamy Smoked Salmon Chowder is a rich bowl of comforting decadence; each ingredient carefully chosen to complement the delicate, smoky salmon and allow it to shine.

Elegantly Easy: Smoked Salmon Eggs Benedict

This beautiful Smoked Salmon Eggs Benedict is rich, delicious, and deceptively easy to make.

Smoked Salmon Crustless Quiche

A new twist on an old standby, this "impossible" quiche is perfect for any meal of the day. It goes together in less than 15 minutes, and is ready to serve – start to finish – in about an hour.

Easy Cheesy Zucchini & Tomato Casserole

October 5 By Renée 11 Comments

Enjoy the bounty of the season with this easy, family-pleasing 3-cheese Zucchini & Tomato Casserole.

This 3-Cheese Zucchini & Tomato Casserole is fast becoming a favorite on our weekday family menu. It’s one of those meals I fondly call the Easy-Uglies. You know – the meals you can throw together at the last minute with your eyes closed: chili mac, goulash, hash, casserole, frittata, and stir fry all come to mind. They aren’t always pretty, but they come through every time, and even though you don’t usually serve them to company, you probably should because they are some of the best stuff that comes out of your kitchen.

If your garden is anything like mine, it’s been going crazy these last few weeks as the summer growing season comes to an end. Just today, I counted ten new blossoms on my (single giant) zucchini plant and at least a couple hundred cherry tomatoes on the vine, not to mention the thirty-something larger-variety green tomatoes waiting to be stored for winter or fried up fresh. I’ve been struggling to keep up, and in the process, and a few weeks ago, I managed to throw together what turned out to be a delicious 3-Cheese Zucchini and Tomato Casserole. A cross between a crustless quiche and a hearty frittata, this goes together in just 15 minutes and makes a truly savory and satisfying weeknight meal, and a real contender for my Easy-Ugly Top 10.

Easy Cheesy Zucchini & Tomato Casserole

Prep Time15 mins

Cook Time45 mins

Total Time1 hr

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Course: Main Dish

Cuisine: Seasonal

Keyword: zucchini casserole

Servings: servings

Calories: 250kcal

Author: Renée B. ♥ The Good Hearted Woman

Ingredients

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1 large onion chopped
2 large cloves garlic minced
2 tablespoons butter
1 lb. zuchinni chopped or sliced
1/2 lb. tomatoes cherry or chopped
4 eggs beaten
2 oz. marcarpone or cream cheese room temperature
1 cup crumbled feta
1/4 grated Parmesan
1/2 teaspoon garlic salt
Pepper to taste

Instructions

Preheat oven to 375° F. Spray a 2-quart casserole dish with non-stick cooking spray.
In a medium skillet over medium-low heat, caramelize onions & garlic.
Using a whisk, beat marscarpone (or cream cheese) into eggs. (It's fine if there are small lumps.)
Stir feta, Parmesan, and garlic salt into egg mixture.
Fold in zucchini, tomatoes, and caramelized onions and garlic.
Pour into prepared casserole dish and bake at 375 for 45 minutes.
Remove from oven and let stand for 10 minutes before serving.

Nutrition

Calories: 250kcal

Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

Everyone has a few Easy-Ugly meals. What’s at the top of your list?

Slightly sweet and adaptably spicy, these Black Beans with Bacon are savory perfection! The recipe is downright bulletproof, too: fast, flexible, and so easy to make!

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Make this Black Beans Recipe Your Own!

Flexible and Fast!

Post Updated July 7, 2020 (Originally published May 18, 2016)

Em’s Sweet & Spicy Black Beans with Bacon

Equipment

Ingredients

Instructions

Nutrition

Just a few different ways to enjoy Sweet & Spicy Black Beans:

Do you use a kitchen scale?

NOTE: We are in the process of adding metric and/or weight measurements to all recipes on this website to make them accessible to all. July 2020

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Easy to make and budget-friendly, this Old-fashioned Navy Bean Soup with ham makes a hearty, comforting meal. It’s also an excellent way to use that leftover hambone from your holiday dinner!

This post may contain affiliate links, but don’t worry – they won’t bite.

How to Make Old-Fashioned Navy Bean Soup in a Slow Cooker

[Scroll down for printable Recipe Card and step-by-step directions.]

Using a Hambone in your Navy Bean Soup

Ham Juice = Liquid Gold!

Beans, Beans!

To Presoak or Not Presoak

Old-fashioned Navy Bean Soup {Slow Cooker}

Equipment

Ingredients

Instructions

Using pan juices in your soup

Cooking the Soup

Notes

Three Ways to Presoak Beans

Nutrition

Cooking Navy Bean Soup in an Instant Pot

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Delicious, comforting, classic Chili Mac {i.e., Goulash, American Chop Suey} is neither sophisticated nor fancy, but Mom’s Chili Mac recipe is one thing I can always depend on.

Let’s talk Seasonings for a minute.

Classic Chili Mac

Equipment

Ingredients

Garnish

Instructions

Notes

Nutrition

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My Mom isn’t the only one with a Chili Mac recipe!

Scroll down for more inspiration!!!

Foil Stew {aka Hobo Dinner, Campfire Stew, Tin Foil Dinner} is easy, fun, and so good that you’ll want to make it even when you aren’t camping.

FOIL STEW BASIC INGREDIENTS

HOW TO WRAP YOUR FOIL STEW

Foil Stew

Ingredients

Instructions

Notes

THANK YOU so much for being a faithful reader and supporter of The Good Hearted Woman. ❤ Be sure to PIN and Print this recipe!

A new twist on an old standby, this “impossible” Smoked Salmon Crustless Quiche is perfect for any meal of the day. It goes together in less than 15 minutes and is ready to serve – start to finish – in about an hour.

This post may contain affiliate links, but don’t worry – they won’t bite.

If you like smoked salmon, you’ll love this Smoked Salmon Crustless Quiche!

Smoked Salmon Crustless Quiche

Ingredients

Instructions

THANK YOU so much for being a faithful reader and supporter of The Good Hearted Woman. ? Be sure to PIN this post!

Enjoy the bounty of the season with this easy, family-pleasing 3-cheese Zucchini & Tomato Casserole.

Easy Cheesy Zucchini & Tomato Casserole

Ingredients

Follow The Good Hearted Woman on Pinterest for more great recipes!

Instructions

Nutrition

Remember to Pin this recipe for later!

**Flexible and Fast!**

THANK YOU so much for being a faithful reader and supporter
of The Good Hearted Woman. 🌻 Be sure to PIN this post!

THANK YOU so much for being a faithful reader and supporter
of The Good Hearted Woman. ? Be sure to PIN this post!

**Let’s talk Seasonings for a minute.**

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of The Good Hearted Woman. ? Be sure to PIN this post!

**If you like smoked salmon, you’ll love this Smoked Salmon Crustless Quiche!**

THANK YOU so much for being a faithful reader and supporter
of The Good Hearted Woman. ? Be sure to PIN this post!