Four to six servings
It is that time of year when the excitement starts. There are plenty of new paint jobs, sponsors, crew shirts, and fresh, upbeat attitudes. The slate is clean. Everyone is going after his or her dream. Pomona is where we all say hello to start the collection of points and goodbye to end with a new champion. I would like to personally welcome everyone back for a spectacular season. Let’s get it on!

We have been a little busy in the Jegs camp. “Woody” has been getting all his marketing tools together (you know he stays busy). Randy has the motorhome and trailer in tip-top shape. Jeg is Jeg — he is always ready. I have been working on some new foods for the year. I may integrate a few lighter recipes this season.

The recipe that I am going to share with you this time is probably as simple as you are going to get from me. Many people ask me for quick recipes because they don’t have much time to prepare a meal. This is a great recipe for a cold day.

Ingredients
3 tablespoons olive oil
1/2 cup finely diced red onion
1/4 cup finely diced jalapeno pepper
1 large minced garlic clove
1 15-ounce can pinto beans
6 cups chicken broth
8 ounces orzo
6 ounces roughly chopped mustard greens
To taste, salt
To taste, freshly ground black pepper

Procedure
In a thick-bottom pot over high heat, lightly brown the red onion and jalapeno in the olive oil.
Add the garlic and cook until the garlic is lightly brown.
Add the pinto beans and turn the heat to medium.
Bring the pinto beans to a boil. Turn off the heat and reserve in a warm spot.
In a separate pot, bring the chicken broth to a boil.
Add the orzo and mustard greens; cook until desired doneness.
Add the beans to the orzo.
Season with salt and pepper.

Enjoy!