Here’s a hearty but easy weeknight meal that can be made with pantry staples — canned beans, salsa, and chicken broth. Wilson County News Editor Nannette Kilbey-Smith found it in the 2006 2nd Annual Blue Ribbon Winners Cookbook, produced by American Profile some years ago, when she renewed her WCN subscription. She said it’s great served with crackers or tortilla chips or strips, and some chopped avocado. Virgie Griffith of Washington, Texas, who submitted the recipe to American Profile, said, “I found this delicious recipe on the back of a box of crackers. It sounded interesting, so I tried it....

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