| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Vegetarian |
Vegetarian, Chili |
4 |
Servings |
INGREDIENTS
| 1 |
c |
Dried kidney beans |
| 4 |
c |
Water |
| 1 |
c |
Frozen corn |
| 1 |
|
Onion, chopped |
| 1 |
|
Garlic clove, pressed |
| 1 |
ts |
Salt |
| 1 |
tb |
Vegetable oil |
| 1 1/2 |
c |
Tomato sauce |
| 1 1/2 |
tb |
Chili powder |
| 1 |
ts |
Cumin |
INSTRUCTIONS
Soak kidney beans in water overnight. Cook for 1-1/2 hours. Saute
onion and garlic in oil; add seasonings, tomato sauce and corn.
Simmer 15 minutes. Add tomato mixture to cooked kidney beans and
stir. Simmer. Serve over rice.
From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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