No...it's not April Fool's Day. I, a self-professed anti-cook, actually won a cooking contest this weekend.

When we received the invite for Erie Bean Day and I saw the rules (bring something made of beans), I was pretty excited. I knew beans were the one thing I could actually cook (all those years of being a vegetarian, I guess). I have a great lentils-and-pasta recipe, I make the BEST baked beans and I have an excellent Tex Mex Bean Stew. Hmmm...decisions, decisions...what to make?

I opted for the stew and I actually won first place in the soup category. Go figure.

This stew is super easy to make (um..it's literally opening cans...which is why I am so good at "cooking" it). It is sort of hot/spicy, but...you can calm that down by adding a little sour cream when you serve it (which gives it a nice, creamy texture).

Tex Mex Bean Stew
(all beans/corn rinsed and drained)
1 can black beans
1 can chick peas
1 can kidney beans
1 can butter beans
2 cans kernel corn
1 jar salsa (about 2 cups)
1 bottle BBQ sauce (about 2 cups)
2 packets of taco seasoning
Light sour cream, optional

Open, rinse and drain all canned items. Pour all the beans and corn into a slow cooker or soup pot. Add salsa, BBQ sauce and taco seasoning. Mix all ingredients. Cook until heated through. Serve with a dollop of sour cream.