Corn, stewed tomatoes, pinto and kidney beans are heated together with a bit of cayenne and tomato sauce in this quick meal.
INGREDIENTS (for 6 servings):
- 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
PREPARATION:
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.