well, it’s been a crazy past few months but The Hive opened successfully on March 22nd! I haven’t worked a 5-day week in almost 3 years, let alone a 6 day week so it’s been hard to try to find time to make a decent meal, let alone blog about it. Hopefully once we get our last chair filled i can ease up on my salon presence, but for now it’s been entertaining trying to find meals that either feed us for days on end, or can be made in a snap. or both if i’m lucky! Our “ancient” digital camera is still on hiatus, and until i get a new one i will be blogging sans pics, but considering most cookbooks come with hardly any photos at all, i hope you will see past this for now 
here’s to hopefully getting 1-2 posts in a month!
xoxo
Jen
Simple Hominy and White Bean Chili
serves 6-8
*feel free to swap out the beans for kidney or pinto, but i love canellini and navy the most!
1 28oz can diced fire roasted tomaotes
1 6oz can tomato paste
1 28oz can Hominy, drained (check your local mexican grocer)
1 28oz can Canellini or Navy Bean, drained
1 c sweet corn kernels
1 large red onion, diced
2 jalapenos, sliced thinly, de-seeded if desired
1/4 c chili powder
1 tsp cumin
4-6 c vegetable stock
1/2 tsp mexican oregano, optional but very tasty
warm a few tablespoons of oil in a dutch oven, or another large pot, over medium heat. add the onion and jalapeno, and cook until the onion is soft and barely pink. add the chili powder and cumin, and stir for a minute. add the rest of the ingredients using the stock to adjust the thickness to your preference. bring to a simmer and cook partially covered until thickened, about 45 minutes. for an even heartier meal, serve alongside rice or cornbread.
