Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 1 cup | Dried kidney beans |
| 4 cups | Water |
| 1 cup | Frozen corn |
| 1 \N | Onion, chopped |
| 1 \N | Garlic clove, pressed |
| 1 teaspoon | Salt |
| 1 tablespoon | Vegetable oil |
| 1½ cup | Tomato sauce |
| 1½ tablespoon | Chili powder |
| 1 teaspoon | Cumin |
Soak kidney beans in water overnight. Cook for 1-½ 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.
Submitted By JOELL ABBOTT On 03-08-95