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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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This recipe is one that I have made several times now. It is very tasty and nutritious. It is a little spicy. Can serve with corn bread or over pasta topped with Cheddar cheese. Ingredients:
2 tablespoons vegetable oil |
1 onion, diced |
1 teaspoon ground cayenne pepper |
2 teaspoons dried oregano |
1 pound frozen corn kernels |
2 (14.5 ounce) cans mexican-style stewed tomatoes |
1 (15 ounce) can pinto beans, drained |
1 (15 ounce) can kidney beans, drained |
2 teaspoons chicken bouillon granules |
1 cup water |
1/2 teaspoon salt |
1/4 teaspoon ground black pepper |
1 1/2 cups tomato sauce |
2 tablespoons tomato paste |
Directions:
1. In a large pot, cook onion in oil over medium heat 1 minute. Stir in cayenne and oregano and cook 1 minute more. Stir in corn, tomatoes, pinto beans, kidney beans, chicken bouillon granules, water, salt, pepper, tomato sauce and tomato paste. Cook, uncovered, until heated through and slightly thickened, 10 to 15 minutes.
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