I guess we'll take the leftovers...

There's nothing like a good dose of grandma's guilting. So when Dan's grandmother looked me in the eye yesterday and said, "Will you take all the potatoes? How about the carrots?" and the ultimate temptation: "I'll give you my tupperware", there's no way to turn her down.

The reason why St. Patty's side dishes amount to such abundant leftovers is because, well, the corned beef kicks the crap out of the boiled potatoes and carrots. (We shiver at the prospect of leftover cabbage. No one even wants to look at it.)

So now I'm left with two pounds of cold, wet, starchy "Irish" fare. Spice is a must here, and heat, and a little hope.

Spicy St. Patrick's leftovers:

Things you need:
Olive Oil
1 garlic clove, minced
Chicken broth
Leftover boiled red potatoes, quartered
Leftover boiled carrots, diced
1 can of red kidney beans, rinsed
1/2 bag baby spinach
Chili powder
Salt
Pepper
Tabasco sauce (I like habañero flavor)

To do:
Heat up oil and garlic in a shallow saucepan (or wok!)
Add the quartered potatoes (any amount you want - it will be the base of the dish so add a lot)
Add about 1/2 cup chicken broth
Heat the potatoes up for about 5-10 mins, then add the kidney beans and mix it up.
Cover for about 5-10 mins, then mix up some more and add carrots. Keep mixing, so it get a bit mushy, like a stew.
Add the spices to taste. If you have it, add a cajun seasoning like Slap ya Mama - I put this on EVERYTHING: http://www.slapyamama.com/
Gradually mix in the baby spinach and let it cook down.

You'll like it - I promise! And will make you feel guilty if you don't try a taste.