I was in the mood for something that was soupy and spicy. I hate having to make two different meals just because people have different needs so the dish had to meet L.'s growing-boy substantial meal requirements yet be adaptable enough that it would take my don't-need-to-be-growing desire into account without being rabbit-diet food.
I saw Mexican chorizo at the butcher's and the idea for this dish percolated from there. It is definitely home-style comfort food but you can rein in calories by using more or less of the pasta. The beans are filling and add fiber which is helpful when trying to eat less.
I have attached a link to a recipe for making your own Mexican chorizo for those who don't have access to a butcher who makes his/her own but, quite frankly, some ground pork with the appropriate spices would work just fine in this particular recipe as well.
Recipe
1/2 lb Mexican chorizo from the butcher's (or from the supermarket, casings removed, or as discussed above)
1 can chopped Marzano tomatoes, juice included
1 can tri-beans or any combination of beans that you like (kidney or navy would work best here)
2 cups chicken stock (homemade is best)
1 punnet cherry or drop tomatoes, halved (I used yellow ones for a bit of color contrast)
Cooked pasta (I am not specifying amounts as this will vary based on appetite an dcalorie requirements. I used fresh spaghetti but fusilli or penne type pasta would work here as well)
Salt (optional)
Hot sauce (optional)
Cilantro leaves for garnish (optional)
If you have a very large nonstick pan use it and cook the meat as is over medium-low heat. If not, then you will need a bit of oil in the pan so that your meat doesn't stick. Cook the meat, stirring often, so that it neither sticks, nor gets crispy.
When the meat is nearly cooked through, add the tomatoes, the tomato juice from the can and the stock. Lower heat to simmer and cook for about 10 minutes.
While the meat and stock is cooking, prepare your pasta.
Add the beans and the fresh tomatoes to the stock and allow to heat through. Check the broth for seasoning. My butcher's chorizo was spicy and flavorful so I did not need to add anything but you may want to add salt or hot sauce.
Divide your pasta into 4 dishes based on desired portion size. Add generous amounts of the soupy meat sauce. If you are being frugal with calories, serve topped with cilantro leaves. If you are a 12-year-old boy or have a rapid metabolism, further garnish the dish with queso fresco (or feta) and sour cream.
Should you want to make your own chorizo, or simply add the appropriate spices, this recipe, though a little insular as to requirements and squeamish as to the use of offal, should prove helpful.