Cajun Beans Over Cornbread

Sometimes the best dinners come straight from the pantry shelf.

Canned beans and stewed tomatoes simmer together with garlic powder, dried onion, chicken broth, and a shake of hot sauce until everything melds into a thick, saucy stew. Spoon it over a split wedge of cornbread and blanket the whole thing with shredded cheddar.

Twenty minutes, start to finish. No fancy shopping list required.

This is the kind of meal that feeds you well on a tight budget and an even tighter schedule.

Pro Tips

• Use the liquid from both the beans and the tomatoes. That starchy bean liquid thickens the sauce naturally as it simmers.
• Warm your cornbread before splitting it. A quick toast in the oven gives it a crispy edge that holds up better under the saucy beans.
• Go heavy on the hot sauce if you like heat. This dish can handle it.