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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 6 |
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This dish has plenty of beans and plenty of tomatoes. Ingredients:
2 tablespoons vegetable oil |
1 medium onion, diced |
1 teaspoon cayenne pepper |
2 teaspoons dried oregano |
1 pound frozen corn kernels |
29 ounces mexican stewed tomatoes |
15 ounce can pinto beans, drained |
15 ounce can kidney beans, drained |
2 teaspoons chicken bouillon granules |
1 cup water |
1/2 teaspoons salt (or not) |
1/4 teaspoons ground black pepper |
1 1/2 cups tomato sauce |
2 tablespoons tomato paste |
Directions:
1. In large pot, cook onion in oil over medium heat for 1 minute.
2. Stir in cayenne and oregano and cook 1 minute more.
3. Stir in corn, tomatoes, beans, bouillon granules, water, tomato sauce, tomato paste, salt and pepper.
4. Cook, uncovered, until heated through and slightly thickened, 10 to 15 minutes.
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