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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 12 |
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When a friend needs a night off from cooking, I throw together this one-pot meal. I deliver it with tortilla chips, shredded cheese and sour cream for garnish. The pepper sauce can be ranged to suit individual tastes, and the broth can be eliminated for a thicker batch. Jackie Hacker, Seville, Ohio Ingredients:
1 large onion, chopped |
1 teaspoon canola oil |
2 cans (15 ounces each) black beans, rinsed and drained |
2 cans (14-1/2 ounces each) diced tomatoes with garlic and onion |
2 cans (14-1/2 ounces each) chicken or vegetable broth |
1 can (16 ounces) kidney beans, rinsed and drained |
1 can (15 ounces) cannellini or white kidney beans, rinsed and drained |
1-1/2 cups fresh or frozen corn |
4 garlic cloves, minced |
1-1/2 teaspoons ground cumin |
1-1/2 teaspoons chili powder |
1/8 to 1/4 teaspoon hot pepper sauce |
Directions:
1. In a Dutch oven, saute the onion in oil until tender. Stir in the remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until heated through. Yield: 12 servings (3 quarts).
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