Hoover Stew

First, slice 8 beef frankfurters into 1/2-inch thick rounds, finely dice 1 small (100g) yellow onion, and open the canned diced tomatoes and sweet corn, draining only the corn. Measure out 2 cups (200g) dry elbow macaroni and 2 cups (480ml) low-sodium chicken broth to arrange all components within arm’s reach for fast one-pot cooking.

Heat 1 tablespoon (15ml) olive oil in a large 5-quart Dutch oven or heavy-bottomed pot over medium heat (350°F / 175°C). Add diced onion and cook for 3 minutes until soft and translucent, then add sliced frankfurter rounds. Cook for 4 minutes, stirring occasionally, until franks develop light golden brown edges.

Pour in the undrained 410g can of diced tomatoes and 2 cups (480ml) low-sodium chicken broth, stirring to combine with the onion and franks. Stir in 1 teaspoon (3g) garlic powder, 1/2 teaspoon (2.5g) salt, and 1/2 teaspoon (1g) ground black pepper. Bring the mixture to a rolling boil over medium-high heat, which takes approximately 5 minutes.

Once the liquid reaches a rolling boil, stir in 2 cups (200g) dry elbow macaroni, reducing heat to medium-low (275°F / 135°C) to maintain a gentle, steady simmer. Cover the pot and cook for 10 minutes, stirring every 2 minutes to prevent pasta from sticking to the pot bottom, until macaroni is al dente with a slight firm bite at its center.

Add the fully drained 310g can of sweet corn to the pot, stirring thoroughly to combine with the pasta, franks, and tomato broth. Cook uncovered for 2 additional minutes over medium-low heat, until corn is heated through and the stew thickens slightly to a cohesive, hearty consistency that coats a spoon lightly.

Turn off the stovetop heat, cover the pot, and let the stew rest for 3 minutes to allow flavors to meld and the broth to thicken further. Taste and adjust salt or pepper if desired, then ladle into warm bowls to serve, optionally paired with saltine crackers.