Roger’s Southwest Pasta


2 tubs fresh salsa (24 ounces each)
1 small can hot diced jalapenos
1 can garbanzo beans (rinsed and drained)
1 can black beans (rinsed and drained)
1 can kidney beans (rinsed and drained)
2 cans diced tomatoes
1 package frozen corn
2 packages frozen mixed vegetables
1 cup water
Several shakes of crushed red pepper
Several shakes hot sauce
Fresh ground black pepper
Dash of sea salt (I use hickory smoked)

Note: I like hot and spicy. You can make this as bland as you want and it will be good.


1 – 2 packages pasta depending on how thick you want it. I used 2 packages in this photo. (I like brown rice spinach pasta)


15 – 20 servings.

I learned to cook at Colorado’s Bear Trap Ranch in the 1960’s where I helped prepare meals for 50 to 100 people. In the 1970’s I was a live-in houseparent with 12 kids who had developmental disabilities. Typically there were 14 – 16 of us at each meal and I did most of the food prep. I’ve never really learned how to cook for one or two people.

I divided this pot of pasta into individual plastic containers. Some went into the refrigerator for lunches this week, others went into the freezer for future lunches.